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Thursday, February 17, 2011

Apple Pork Enchilada's


After making the yummy Apple Pork Roast recipe...you just might have some leftovers to use up. I made up a pan of these delicious enchilada's with our leftovers and the family thought they were DIVINE! No complaining about leftovers, no complaining about dinner...not even one negative word flew around the dinner table...(somedays thats an accomplishment all by itself!). I was excited that the enchilada's were as big of a hit as the roast itself! Makes the mama smile when dinner is a hit! Enjoy eating these tasty leftovers...maybe you'll even want "leftovers of the leftovers".

Apple Pork Enchilada's

*I'm not going to put "amounts" because it will depend on how many enchilada's you want to make.

leftover Apple Pork Roast
grated monterey jack cheese (or you favorite...whatever you have)
corn or flour tortilla shells, whatever your family prefers...we used corn shells (cooked slightly so they are easier to roll...I fried mine individually in a small amount of oil)
rice (cooked according to package instruction)
1 large can of green chili enchilada sauce

Pour small amount of enchilada sauce in the bottom of a baking pan (size depends on how many you make). Spread around so that sauce covers the bottom of the entire pan. Place small amount of rice, meat and cheese down the middle of the tortilla shell. Roll enchilada. Being careful not to break the rolled enchilada, place it into the baking pan...placing the seam side down. Repeat until all shells are filled and your pan is full. Pour enchilada sauce onto rolled enchiladas and top with cheese. Bake at 350 degrees for 15-20 minutes or until cheese is bubbly and enchiladas are hot.

Just have to love leftovers! YUM!!!

Julie~

1 comment:

  1. I bet those apples paired fantastically with the pork. These enchiladas sound like a great way to enjoy that delicious pork more than once.

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