Ally
Happy new year everyone! Diet start today, right? You can find some of my favorite diet meal plans, (with convenient grocery lists!) here and here, but first let me share with you the heaven on earth I made last week, aka Red Pulled Pork Enchiladas with jalapeño corn and homemade (easy!) red enchilada sauce. The most perfect way I’ve ever known to use up leftover pork carnitas and leftover corn. The enchilada sauce came together with stuff I already had in the pantry! Voila!
It all starts with my all-time favorite recipe for Best Ever Spicy Slow Cooker Pork Carnitas which conveniently makes enough for DAYS worth of leftover meals like this beauty. Then it gets placed gently into a warmed and slightly charred flour tortilla with cheeeeeeeese and a scoop of Healthier Jalapeño Bacon Creamed Corn
Then comes the enchilada sauce. I found this recipe on Gimme Some Oven for homemade red enchilada sauce and I knew I had to give it a try. After tasting it her way, I decided the flavor was a little bitter, (maybe it was the chili pepper I was using?) and added some sugar, spice, and sour cream to round out the flavor. So delicious.
After adding even more cheese to the top, I baked it until bubbly and brown and topped it off with some fresh lime, avocado, and cilantro. Served with a side of mexican rice? Magic.
Red Pulled Pork Enchiladas with Jalapeño Corn and Cheese Filling
- 8-10 large flour tortillas
- About a cup of leftover shredded pork carnitas, (recipe link below)
- ½ cup leftover jalapeño creamed corn, (recipe link below)
- 1½ cup shredded Mexican or cheddar cheese for filling and topping
- 1 cup homemade red enchilada sauce, (recipe below)
- Optional toppings: fresh cilantro, lime juice, and diced avocado
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- Homemade Red Enchilada Sauce:
- 2 Tbsp. vegetable or canola oil
- 2 Tbsp. all-purpose flour
- 4 Tbsp. chili powder
- 1 Tbsp. white sugar
- ½ tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. cumin
- ¼ tsp. oregano
- ⅛ tsp. cayenne pepper, (add more or take out completely if you don't like spicy!)
- 2 cups chicken or vegetable stock
- ¼ cup sour cream
- Preheat the oven to 350 degrees.
- For the sauce: heat oil in a small saucepan over medium-high heat. Add flour and whisk for one minute to create a roux. Stir in all the remaining seasonings (chili powder through cayenne). Then add in the stock, little by little, whisking constantly to remove lumps. Reduce heat and simmer 10 minutes until it starts getting thick but pourable. At the end, stir in the sour cream until smooth.
- Coat the bottom of an 8"x12" (or similar) baking dish with a thin, even layer of the enchilada sauce.
- To make the enchiladas: fill a tortilla with 1-2 Tbsp. shredded pork, 1-2 Tbsp. jalapeño corn, and 1 Tbsp. of shredded cheese. Roll the tortilla and place it seam-side down in the bottom of the baking dish. Repeat until the baking dish is full.
- Cover the enchiladas with remaining enchilada sauce and remaining shredded cheese, and bake for 20 minutes until bubbly and golden brown.
- When the enchiladas come out of the oven, you can top it with fresh cilantro, lime, avocado, or serve with a side of rice.
Red Pulled Pork Enchiladas Recipe Resources:
Best Ever Spicy Slow Cooker Pork Carnitas
Healthier Jalapeño Bacon Creamed Corn
