Wednesday, August 26, 2009

Pork Enchiladas and Homemade Enchilada Sauce

Sorry I've been absent a bit. Things have been hectic here and haven't had a chance to try any new recipes to post. However, I finally got to make these so I'm posting it for you here. These are so yummy! I got the recipe from a lady named Jessica on the Cooking For Your Family board. The only thing I change is that I use a bit more mushrooms and green chilies instead of green pepper. You can use different cheeses. I used colby and monterey jack this time. I think my oven temp was a bit off because my enchiladas weren't as dry as when I had made them before. Just make sure that most of the sauce it absorbed and the tops appear dry. This is so good!

Pan-Roasted Mushroom & Pepper Pork Enchiladas:
1 lb pork tenderloin (boneless)
1 green bell pepper, finely diced
1/2 tin presliced/prewashed mushrooms
1 small (or 1/2 med) Vidalia onion, finely diced
6-8 ounces fat free cream cheese
1 cup shredded mozzarella cheese (or favorite melting cheese)
vegetable oil
salt & pepper
enchilada sauce (recipe below)
burrito size tortillas of choice (should use flour or whole wheat)

*Preheat oven to bake at 350º
*Sear & pan-cook pork tenderloin with a little vegetable oil, and seasoned with salt & pepper just until cooked through. Allow meat to rest & cool for 5-10 minutes, then cut into bite-sized chunks & set aside in a mixing bowl.
*In same pan, sautee bell pepper dices until pan roasted and beginning to soften and brown, then set aside in the mixing bowl with pork.
*In same pan, sautee mushrooms until just cooked through and softened, then add to pork and pepper mix.
*In same pan, sautee and carmelize onion dices, seasoned with salt and pepper as desired.
*Once onions are carmelized, add cream cheese and pork mixture into pan, melting cream cheese until everything is coated evenly with cream cheese.
*Turn off heat, then add shredded mozzarella.
*Mix everything together until evenly blended.
*Fill tortilla with about 1/4-1/3 cup of pork mixture and fold over.
*Lay enchiladas seam-side down in flat baking dish (makes between 6-8 enchiladas, depending on how full you make them).
*Top with enchilada sauce.
*Bake uncovered for about 30 minutes at 350º or for 20 minutes at 400º.
*Most of the enchilada sauce should be absorbed into enchiladas, with the top of the enchiladas appearing almost "dry."
*Serve, and be prepared to eat with a fork.

This enchilada sauce is really yummy. I cut down the chili powder a bit. I use a little over a tablespoon as the kids find the whole amount too spicy for them. This also comes from Jessica. Very easy! I measured it this time and got almost 2.5 cups of sauce.

Enchilada Sauce

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder

Use this economical sauce to prepare enchiladas or any recipe calling for enchilada sauce.
*Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
*Add remaining ingredients bring to a boil and simmer for about 10 minutes.
Makes 3 cups sauce.

I also wanted to add that you can easily make this recipe in steps and even freeze parts of it. For instance, today I used pork I had cooked and frozen as well as sauteed mushrooms and onions that I had frozen. Plus I made the enchilada sauce a couple days in advance. All those things made this go together really quick!

These definitely Work For Me! Happy eating!


VanderbiltWife said...

Mmmm. These are making me drool!! Would love to to dig into them right now!

Amanda from Faith, Food and Family said...

They are one of my favorites. I love mexican food!
God bless,