Jan 16 2014
Enchiladas are usually made with ground beef or chicken. I was using some of my leftover smoked pork tenderloin so I called them porkiladas. It was also a good way to use some of my melted tomatoes and onions for the sauce and some cheese.
I went to the dentist at 11:00 to get a crown and it started to snow. It has been snowin and blowin all day; so it’s great time to cook in. My jaw stayed numb longer than usual so my first beer kind of dribbled down my chin some!
I made up my red sauce early: I added a good tablespoon of tomato paste to my melted tomatoes and onions. I seasoned it with some oregano and cumin. I cooked it down to a sauce consistency. I used Ortego’s mild enchilada sauce for the green sauce.
I put some Zatarain’s yellow rice in my rice cooker and assembled my porkiladas. I made up four stuffed with the slivered pork, some shredded Italian and Mexican cheese, and a tablespoon each of the red and green sauce. I sprayed a little olive oil in a casserole dish; a thin layer of red sauce, then the rolled porkiladas. Then I covered with red sauce on half of one end and green sauce on the other half.
I baked them at 350 deg. for 45 minutes. Half way through I added about a cup and half of shredded Kerrygold white cheddar down the middle. I popped some store bought stuffed mushrooms in the oven the last 13 minutes; not typically served with Tex Mex but they tasted good.
It tasted great; I made them mild for my wife. I had some fresh cracked 4 peppercorn blend over mine and some generous shakes of Cholula hot sauce.
Smokin Don
