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Tuesday, January 3, 2017

Spicy Chipotle Pork Tenderloin Enchiladas



Sometimes I prepare one food item with the sole intent of how many different ways I can make leftovers! Here's the link to the recipe for this delicious Chipotle Pork Tenderloin.  


Yes, this was a delicious main course meal as is! But........instead of slicing for another meal, I cubed the remaining portion (it equaled about 3 cups) and made Chipotle Pork Tenderloin Enchiladas.

Here are our two star ingredients for this dish from King's Olive Oil Company.



Ingredients:
1 T. Chipotle infused olive oil
1 T. Cayenne chile pepper fused olive oil
1 large red onion, diced
2 Chipotle Chiles in adobo sauce, diced
1/4 t. ground cumin
1/4 t. kosher salt
1/4 t. black pepper
3 garlic cloves, minced
2 small cans red enchilada sauce, divided
3 cups cubed cooked pork tenderloin
3 cups shredded Mexican blend cheese or sharp Cheddar cheese, divided
1 T. chopped cilantro
6 flour tortillas

Toppings: green onions, jalapenos, cilantro, sour cream, avocado, etc.

In a large skillet, over medium heat add olive oils and onions. Cook, stirring frequently, until onions begin to soften and become translucent, about 6 - 7 minutes.


Add chipotle peppers and cook until fragrant, 1 - 2 minutes.


Next, add the garlic.


Now add 1/2 can of enchilada sauce, ground cumin, salt, and pepper. Continue stirring and cooking for 2 - 3 minutes.


Add 1 cup of the shredded cheese and stir to combine.


Finally, add the chopped cilantro, and remove from heat.


Preheat oven to 350 degrees F. Spray a small baking dish with non-stick spray. Add the remaining 1/2 can of enchilada sauce to the bottom of the baking dish. 


Now we will begin to layer the enchilada ingredients into the tortillas. Divide the pork filling into six equal portions. Place one portion on one-third of the tortilla.


Sprinkle with cheese.


Roll the tortilla up tightly. Place in prepared baking dish, seam side down. Repeat with remaining ingredients.


Pour the other can of enchilada sauce over enchiladas.


Cover with remaining cheese. At this point, you can either bake, cover and refrigerate until the next day or cover with heavy-duty foil and freeze for thawing and baking at another time.


Place in oven and bake for 25 - 30 minutes until cheese has melted and the enchiladas are hot all the way through.


Top with your favorite toppings and let's eat!

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