Cheater enchiladas
Nov. 27th, 2008 04:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
chavvahBecause I work all day, I am often too tired to do a lot of intense cooking. I have become pretty adept at approximating the flavour of some of my favourite foods while managing to cut down on the effort involved.
I made a gang of 'cheater' enchiladas last night for dinner, and I thought they were pretty good. I thought you guys might want to know how I did it. I'm not real big on measurements when I'm improvising in the kitchen, so unfortunately this is not so much a recipe as a vague series of actions.
I used a packet of Club House Slow Cookers BBQ Pork, which is normally used to make pulled pork for sandwiches. However, I replaced some of the ketchup with hot sauce and I added in part of a chipotle pepper before slow-cooking the meat (a small pork tenderloin) for a few hours.
When it was cooked enough to shred, I shredded it, separating the meat from the sauce. I used just enough of the sauce to coat the meat, and left the rest in the cooker. Then I added a can of corn and some diced onion to the meat. (Many veggies would work here I think, I just used what I had on hand.) I warmed some soft corn tortillas in a skillet and wrapped the meat filling in them, placing them in a casserole dish.
To the leftover sauce, I added a can of tomato soup (I used Campbell's "Fiesta Tomato"), half the same can of water, a palmful of cumin, and a couple of spoonfuls of cocoa. I'm sure you could use salsa or something instead of the soup, I just like my sauce to be smooth rather than chunky.
I spooned the sauce over the enchiladas, then grated some cheddar cheese over the top. Then I baked the whole shebang in a 350 oven until my hungry friends arrived, which unfortunately is probably less exact of a measurement than one could hope for. I estimate it was between 15 and 30 minutes, just enough time for the cheese to get melty.
I don't know about my guests, but I enjoyed these quickie enchiladas and will probably make them again.
I made a gang of 'cheater' enchiladas last night for dinner, and I thought they were pretty good. I thought you guys might want to know how I did it. I'm not real big on measurements when I'm improvising in the kitchen, so unfortunately this is not so much a recipe as a vague series of actions.
I used a packet of Club House Slow Cookers BBQ Pork, which is normally used to make pulled pork for sandwiches. However, I replaced some of the ketchup with hot sauce and I added in part of a chipotle pepper before slow-cooking the meat (a small pork tenderloin) for a few hours.
When it was cooked enough to shred, I shredded it, separating the meat from the sauce. I used just enough of the sauce to coat the meat, and left the rest in the cooker. Then I added a can of corn and some diced onion to the meat. (Many veggies would work here I think, I just used what I had on hand.) I warmed some soft corn tortillas in a skillet and wrapped the meat filling in them, placing them in a casserole dish.
To the leftover sauce, I added a can of tomato soup (I used Campbell's "Fiesta Tomato"), half the same can of water, a palmful of cumin, and a couple of spoonfuls of cocoa. I'm sure you could use salsa or something instead of the soup, I just like my sauce to be smooth rather than chunky.
I spooned the sauce over the enchiladas, then grated some cheddar cheese over the top. Then I baked the whole shebang in a 350 oven until my hungry friends arrived, which unfortunately is probably less exact of a measurement than one could hope for. I estimate it was between 15 and 30 minutes, just enough time for the cheese to get melty.
I don't know about my guests, but I enjoyed these quickie enchiladas and will probably make them again.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2008-11-28 03:45 am (UTC)