Cheatin' pork enchiladas

This is my pork version of Cheatin' chicken enchiladas. Use it as a recipe template, almost any meat and certainly any favourite soup would work very well in this recipe.

It requires pre cooked pork, so I used Sous vide Tex-Mex pork tenderloin fillet, however, you could easily slice a pork tenderloin fillet and pan fry it instead.

Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

• About 700g of pre cooked pork tenderloin fillet - I used Sous vide Tex-Mex pork tenderloin fillet
• 600g carton of Covent Garden Tennessee pulled pork and bean soup
• 50 g cheddar cheese, grated
• 8 corn or flour tortillas
• 4 or 5 spring onions, chopped
• 1 tablespoon Old India Taco Seasoning or a similar spice blend
• A splash of olive oil for the filling and a drizzle to oil the baking dish

for the topping

• A drizzle of olive oil
• 50 g cheddar cheese, grated
• Freshly ground black pepper

Mise en place

• Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

• 

  After 30 minutes at 180° C

• 

  Soup and cheese added

• 

  8 pork Enchiladas, rolled

• 

  Evenly filled and ready to roll

Method

1. Add the filling ingredients to a bowl and mix really well.
2. Lightly oil the base of a baking tray with olive oil.
3. Distribute the filling amongst the 8 tortillas, adding the filling to all of them before rolling up takes the guesswork out of the amount needed for each tortilla.
4. Roll the tortillas up and starting at one end of the tray, lay them fold side down so they don't unroll.
5. Pour the soup over the tortillas and jiggle the pan to ensure it gets between the rolls.
6. Top with 50 g of cheddar cheese a drizzle of olive oil and a grate of black pepper.

Serving suggestions

Serve with a salad and a few sliced tomatoes.

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