Best pork enchiladas ever!

These pork enchiladas are so easy to make, smell so good & taste even better!

So you’ve made roast pork and have no idea what to do with the leftovers. Here’s a recipe that’s so easy to put together and tastes so damn good, you’ll wonder why you haven’t made enchiladas sooner. I wonder why I haven’t made them sooner myself!

I had never made enchiladas before, this was my first time. They worked out perfectly, had amazing flavours, where every ingredient could be tasted and were even better the next day! Now I’m not one to write up a recipe straight away after I’ve tried something new. I usually recipe test at least twice but when something turns out first go, just go with it!

Enchiladas are usually flour or corn tortillas wrapped around a filling and covered with a sauce topped with cheese. These are slightly different as I didn’t have any tortillas in the pantry, so used rice wraps which were amazingly! Why buy tortillas when wraps work just as well! These rice wraps are lighter than tortillas but are just as crunchy once baked in the oven.

I’ve never made enchiladas before. I had no idea about enchilada sauce. So instead of buying a sauce at the supermarket, with heaven knows what ‘added’ ingredients, I decided to search the internet for a homemade sauce. A big thank you goes out to Crunchy Creamy Sweet for inspiring me and showing me how easy it is to make my own enchilada sauce. I made a few adjustments (see my sauce recipe below) to make this sauce my own. I wanted to add a bit of smokiness to the sauce, knowing smokey flavours always work perfectly with pork.

As you may have read my previous recipe roast pork ragu, where I show you how to bring dried roast pork back to life, there was enough ragu left over to make these enchiladas. Not only have you made roast pork but also a ragu and now enchiladas. That’s three different meals, for three different nights of the week using one protein. These are the meals that make me happy, knowing that I haven’t wasted a thing. And as they say, it always tastes better the next day!

PREP: 1 hour     COOK: 25 minutes     SERVES: 4
INGREDIENTS:
SMOKY ENCHILADA SAUCE:
1 (12 gram) dried chipotle chilli, rehydrated
1 small (70 grams) onion, peeled and roughly chopped
3 garlic cloves, peeled and left whole
2 tablespoons chilli powder
1 tablespoon ground cumin powder
1 can (400mls) whole tomatoes
2 cups tomato passata
Salt and pepper to taste

TOMATO & CORIANDER SALSA:
3 roma tomatoes, deseeded and cut into small dice
1/3 bunch fresh coriander, leaves only, roughly chopped
1 tablespoon lime juice

ENCHILADAS:
4 rice wraps, cut in half
500 grams pork ragu (click for recipe)
1¼ cups smoky enchilada sauce
155 grams tasty cheese, grated

TO SERVE:
Sour cream
Coriander

METHOD:
SMOKY ENCHILADA SAUCE:
Once the dried chilli has been rehydrated, see tips below, dry on paper towel. In a small frypan, place a small amount of oil and fry the chilli, on med-high heat, for 1 minute each side. Remove and set aside.

Place all the sauce ingredients into a blender and blitz for 5 minutes. Makes 3 3/4 cups (955mls). Store in an airtight container in the fridge or freeze any leftover sauce.

TOMATO & CORIANDER SALSA:
See tips below for how to deseed a tomato.

Combine all ingredients in a small bowl, cover and place in the fridge for at least 1 hour.

ENCHILLADAS:
Now this is the easy bit! Heat oven to 180°C, fan forced oven.

        

Lay half a wrap down, add a heaped dessert spoon of pork ragu in the middle, sprinkle with a small amount of cheese and roll. Place in a lightly greased baking tray. Repeat with the other wraps until all the ragu is used.

Once all enchiladas are lined up the baking tray, pour over the smoky sauce and top with the remaining cheese. Bake for 22 minutes. For the next 3 minutes, turn the grill on to give crunch around the edges.

To serve, place two enchiladas per person on the plate, top with sour cream and coriander. Sprinkle over the salsa and enjoy xx

COOK’S TIPS:
Rehyrdating dried chillies – place the dried chilli in a bowl, cover with boiling water and let steep for 30 minutes.

Don’t throw away the rehydrated chilli liquid. Freeze and use in a soup or as stock in next bolognese.

Deseeding tomatoes – Cut the tomatoes in half and with a teaspoon, scoop out the seeds. Dry with paper towel. Cut into small dice.

Keep the tomato seeds. They add great flavour to any sauce or bolognese.