It’s Pork Enchilada Bake!
Normally this dish is made with beef. But for a couple of reasons I didn’t use beef in this recipe. First we limit our consumption of beef because it isn’t good for my intestines.(Freaking Crohns)
Plus I made a pork roast for dinner the other day and because there’s just the two of us that meant leftovers for days to come.
Now I like a good pulled pork sandwich like the next guy but I needed to do something new with my leftover pork.
Welcome Pork Enchilada Bake!
I changed up the normal recipe to make it my own so here goes. I hope you try it and love it as much as we did.
Pork Roast Enchilada Bake
8 oz. Tomato sauce, (I used spaghetti sauce with garlic and herbs)
1 can 14 oz. diced tomatoes
1 4 oz can chopped green chili peppers
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. cumin
2 cloves garlic, chopped
1 cup shredded cheese, (I used the Mexican blend)
6 corn tortillas
In a Dutch oven, add chopped pork, and all other ingredients except the corn tortillas. Stir, bring to a boil and reduce heat let simmer for 5 minutes.
Preheat oven to 350 degrees. In a skillet heat enough oil, just to warm, to dip tortillas into. Dip tortillas one at a time into oil and drain on paper towels.
Spread about 2 tablespoons meat mixture on each tortilla. Top with some of the cheese. Roll up. Place in 3-quart rectangular baking dish, seam side down.
Top with remaining meat mixture and sprinkle with remaining cheese.
Bake 15 to 20 minutes or until bubbly.