Wednesday, February 23, 2011

The Whole Enchilada

White Bean and Pork Loin Enchiladas
Once again I faced the leftover dilemma in the form of a succulent pork roast. I made a huge "fancy dinner" of homemade ravioli, rosemary and garlic rubbed pork roast, and a colorful bowl of sauteed veggies. The rather filling side dishes were devoured, but I had about 2 pounds of pork remaining. I decided the best fate for all the meat would be rolled up in a fried corn tortilla and smothered in sauce and cheese. The recipe was right on the money. I was at the Market of Choice in town and found that they carried a red sauce in their refrigerated salsa section called Nacho's House Dressing made and sold to local markets by a Eugene Mexican restaurant. This stuff was great! Tangy and a little sweet, it was the perfect compliment to the savory meat. If you can't find it, just use a can of your favorite red enchilada sauce instead.

- 2-3 c. diced leftover pork loin
- 1 14 oz. can white beans, rinsed and drained
- 1/2 c. chicken broth
- 10 8" corn tortillas
- 2 Tbsp. ground cumin
- 2 tsp. chili pepper flakes
- 2 tsp. chipotle chili powder
- salt and pepper to taste
- 1 pint container of Nacho's House Dressing (or red enchilada sauce)
- oil for frying
- 2 c. grated pepper jack cheese

Heat about a tablespoon of vegetable oil in a small non-stick pan over medium. Cook tortillas, one at a time, for about 20-30 seconds per side in the hot oil to soften. Add more oil as needed. Drain on layers of paper towels. Set aside. Preheat oven to 350˚ F and coat an oval or 13x9" baking dish with cooking spray. Set aside while preparing the enchilada filling.

Bring chicken broth to a boil over medium high heat in a medium sized pot. Add beans and turn heat down and simmer until beans soften, about 5-6 minutes. Season with salt and pepper, chili powder, cumin, and pepper flakes. Remove beans from heat and mash up with a fork or potato masher. Add diced pork loin to bean mixture and stir to combine ingredients. Season with additional spices or salt and pepper to desired taste.

Fill each tortilla with about 1/4 c. of the bean and pork filling, roll up and arrange side by side in prepared baking dish. Top with dressing or enchilada sauce then sprinkle with grated cheese. Bake in oven for about 25-30 minutes. Serve with sour cream and guacamole.

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