Shredded Pork Hand Dipped Enchiladas
Its always been a passion of mine to cook Mexican-style food- so enchiladas just happen to be one of my specialties. I've made them with everything from ground beef, shredded pork, turkey, shredded chicken, to even meatless bean and cheese. There are many great variants to my enchilada sauces- which mostly are determined by how "saucy" I'm feeling, but this recipe was inspired to NOT to induce heart burn. Pre-made packets of taco seasoning and enchilada sauce can sometimes have MSG as one of their ingredients which is not healthy for us, and can also be prone to creating heart burn or acid re-flux if consumed. My husband is one of those people. Too much acid from vegetables or citrus can be a problem, and it seems like anytime I use too many seasons or spices, this worsens the problem. So this is my most tolerable Enchilada sauce recipe by far.
Sit down the family for a perfect Mexican dinner tonight, or make a batch for one and consume enchiladas for leftover lunches. Either way, they are always delicious. Even if you make these enchiladas the night before, the ingredients congealing together for several hours can make the dish taste even better when it's ready for consumption.
Enchilada Sauce
1 (12 ounce) Bottle Chili Sauce
1 Cup Water
1 Tablespoon Canola Oil
1 Tablespoon Vinegar
1/2 Teaspoon Chili Powder
1/2 Teaspoon Coarse Salt
1/2 Teaspoon Cumin
1 Teaspoon Season Salt
In a medium sized pot, add chili sauce, water, canola oil and vinegar. Whisk together and heat to medium heat. Cover and let cook until boiling. Stir and reduce heat to medium-low. Let simmer for about 1 hour, covered, stirring occasionally.
(About 18 Servings)
Shredded Pork Enchiladas
1 Medium Onion, Diced
1 Medium Vine Tomato, Diced
1/2 Teaspoon Chili Powder
1/2 Teaspoon Season Salt
1/2 Teaspoon Coarse Black Pepper
12 Small Soft Shell Tortillas
Enchilada Sauce
3 Cups Cooked Mexican Rice
2 Cups Cooked Shredded Pork
1 1/2 Cups Shredded Mozzarella Cheese
Preheat oven to 350 degrees. In a small mixing bowl, add diced onion, tomatoes, chili powder, season salt and black pepper. Shake until thoroughly seasoned. Set aside. In a medium frying pan, heat each tortilla over medium-high heat until brown and bubbly. Dip each toasted tortilla fully into enchilada sauce and place into a 9 x 13 glass baking dish. Dress each tortilla with a spoonful of Mexican rice, shredded pork, tomato and onion mixture, and roll tortilla closed. Place each constructed tortilla into dish until all 12 are firmly pressed against one another. Cover with a thin layer of remaining enchilada sauce, top with shredded mozzarella cheese and place in preheated oven. Bake for 30 minutes or until cheese is golden brown and bubbling. Remove from heat, let cool 5 minutes and serve warm with any additional enchilada sauce or sour cream.
(About 6 Servings)
⇨ Dont Forget to follow me on Facebook, Pinterest, Instagram & Twitter. Click the links below to follow more Broke Momma Recipes!
Comments
Post a Comment