Skip to main content

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:
Ingredients:
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)

Directions:
*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.
*Enjoy!


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

Ingredients:
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!

Comments

Jessie Weaver said…
Mmmm. These are making me drool!! Would love to to dig into them right now!
They are one of my favorites. I love mexican food!
God bless,
Amanda

Popular posts from this blog

Duggar Family Tater Tot Casserole

Nov. 2020 update: Hi all! I am updating this recipe as it has changed for us over the years. Also, I am featuring it over on my new YouTube Channel Faith, Food and Family ! Make sure to check that What's for Dinner video out. Updated recipe: Tater Tot Casserole Ingredients: 1 pound of ground beef, cooked 1 32 oz bag of tater tots 1 cup of milk 2 cans of cream of chicken soup (you can use a mix or chicken and mushroom, chicken and celery, or whatever combo you like) 1 cup of shredded cheese of your choice (I usually use cheddar or triple cheddar) Preheat your overn to 350 degrees. In a bowl, combine the 2 cans of cream of chicken soups and the milk. In a 9x13 pan, spread cooked hamburger meat evenly on the bottom. Pour tater tots on top and distribute evenly. Pour soup/milk mixture on top and bake for about an hour. When it is hot and bubbly, remove from oven and add shredded cheese. you can use more that a cup if you like. Place back in the oven for about 5 mi

Salt-Free Ranch Dressing Mix

I don't know about you but I really enjoy ranch dressing. The stuff in the bottle is okay, but if you look at the ingredients it contains some not so good stuff like MSG and added sugar. It also has a lot of added sodium. I'm trying to watch my sodium so I decided to make a salt-free ranch mix, then I can control the salt whenever I make the dressing or add it to a recipe. It's super easy to make your own ranch mix. If you make a batch of this up, you can have it already on hand to make ranch dressing or add it into other recipes. Let's get started! Salt-free Ranch Dressing Mix Ingredients: 4 Tbsp of dried parsley 4 tsp of dried dill 4 tsp of onion powder 4 tsp of minced dried onion 2 tsp of garlic powder 1 tsp of ground black pepper Combine the spices in a bowl and from here you can process them for a bit in a mini food processor to mix well and make some of the parsley smaller or you can use a coffee grinder as a spice grinder. Then place in a contai

A Civil War Recipe..... Oatmeal Pie

Princess came home with an assignment to to a Civil War project. There were several options but she and I always gravitate to the ones that involve cooking. So we chose to make a recipe from the Civil War time to share with her class. Can I just say how grateful I am for the internet when it comes to these school projects? We looked online and found many different recipes. I wanted one that used ingredients I already had on hand and hopefully one that would be a bit tasty. I finally found a forum where people were sharing Civil War recipes and someone had shared one for Oatmeal Pie from Charleston, South Carolina. Apparently, during the Civil War, pecans were in short supply. So oatmeal was subbed for pecans to make a sort of mock pecan pie. This recipe is very tasty and really easy. It does remind me of a pecan pie, but at the same time a little reminiscent of an apple crisp because of the oatmeal and the cinnamon. Very delicious! I'm hoping her class really enjoys it. She said th