Cheesy Baked Enchiladas
This sounds really good and is a make with what you have recipe, but you need pork (or beef or chicken), tortillas, and shredded cheese, lot of options here. No Servings or ingredients amounts are given, this is a make what you need or have on hand. On my to cook list.
Equipment
- Slow Cooker
- Oven
- Baking Pan (9x13 inch)
Ingredients
- pork, can be any cut, I would go with 1 kilo (2 lb)
- 1 packet enchilada sauce, 1 packet per kilo of meat, Shortcut
- flour tortillas
- cooked rice, optional
- refried beans, optional, Shortcut
- onions, chopped, optional
- Cheddar cheese, shredded, optional for a filling
- Cheddar cheese, shredded for baking
Instructions
- Take the pork, or what ever meat you want such as chicken or beef which would work equally as well, in a slow cooker and pour in the enchilada sauce. Cook on Low setting for 7 hours (you may need to adjust time for chicken or beef).
- After the cooking time, remove the meat to a plate with a slotted spoon so it is drained well, shred with 2 forks, retain the liquid in the slow cooker.
- Preheat your oven to 180° C (350° F), get out a 9x13 baking dish.
- Heat each tortilla in a non oiled pan on medium heat for a minute each side, this makes them easier to fold. On each tortilla, add a bit of meat of your choosing, then add a spoon or two of liquid from the slow cooker and any other optional items you wish, fold up the tortilla and place seam side down in the baking dish. Once all the tortillas are in the dish, spoon some more juice from slow cooker over the tortillas, then cover with shredded cheese.
- Bake until the cheese is melted, let rest for 5 minutes then serve, rice and beans as sides would be great.
Notes
Fair cost per serving.
Shortcuts: Enchilada Sauce, Refried Beans.
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