Cheatin' pork enchiladas
Cheatin' pork enchiladas | |
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Best recipe reviewWow! 4.9/5 Just, Wow! The Judge |
Servings: | Serves 4 |
Calories per serving: | 1490 |
Ready in: | 40 minutes |
Prep. time: | 10 minutes |
Cook time: | 30 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 1st March 2015 |
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]
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After 30 minutes at 180° C
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Soup and cheese added
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8 pork Enchiladas, rolled
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Evenly filled and ready to roll
Method
- Add the filling ingredients to a bowl and mix really well.
- Lightly oil the base of a baking tray with olive oil.
- 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.
- Roll the tortillas up and starting at one end of the tray, lay them fold side down so they don't unroll.
- Pour the soup over the tortillas and jiggle the pan to ensure it gets between the rolls.
- 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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