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)
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.
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!