Pulled Pork Enchiladas In Red Sauce

I make enchiladas quite frequently. Usually when I make them, I am using up some of my leftover meats. This time I used the last of our pulled smoked pork. I also used some of my pickled onions. But enchiladas are a dietary staple of the Mexican people. 

Versatile and nutritious, enchiladas are easily customizable to suit personal preferences. With such a wide variety of meats, cheeses, and toppings, they are a great choice for anyone seeking to get a taste of a traditional Mexican dish that has a long and rich history. Enchiladas and rolling food in corn tortillas has been a apart of the Mexican culture for hundreds, if not 1000’s, of years.

Enchiladas date back to the time of the Mayans. Corn was a staple crop at the time and corn tortillas were common. These were originally called tlaxcalli. The Spanish conquistadors changed the name from tlaxcalli to tortilla upon their arrival to the Western Hemisphere. The conquistadors documented a feast in which participants served a type of enchilada. Later, the first Mexican cookbook, El Cocinero Mexicano, recorded accounts of this dish. Originally, the dish was an empty corn tortilla dipped in chili sauce. Over time, people stuffed the tortillas with various meats and cheeses and they became the enchilada dish we know and love today. The word enchilada comes from the Spanish word enchilar, which means to season with chili.

You can make enchiladas in a variety of ways, with many different ingredients. Traditionally the enchilada is a dish that features a tortilla wrapped around other food such as meat, cheese, or vegetables. You can even make sweet enchiladas. In its original form as Mexican street food, it was a simple corn tortilla that street vendors would roll up and dip into a chili sauce. The modern stuffed version of this wrapped tortilla is often smothered in sauce and topped with cheese, then baked to perfection. Different recipes use either corn or flour tortillas.

Pulled Pork Enchiladas in Red Sauce

I make enchiladas with all kinds of things, but I had some pork I needed to use, so this time pork was my filling. You all know how much I like stuff in my stuff, so I added some corn, red peppers, garlic, oregano, cumin, and some of my leftover pickled onions to the mix as well. 

When you have everything in your filling that you want, cook everything for about 5-7 minutes or until warmed and the vegetables have softened a bit.

Spray a baking dish with cooking spray. You can use any size dish you like, and just fill it with either rolled or layered enchiladas, using wither flour or corn tortillas. Preheat the oven to about 375* F or 191*C. Spread a little of the sauce you are using on the bottom of the pan.

Heat the tortillas slightly to make them more pliable. I usually just heat mine in the microwave for about 30 seconds of less. Then dip them in a little bit of the sauce, add the filling and carefully roll the tortillas around the filling. If the tortillas are filled to full, they will break. But no one will notice once you top them with more sauce and cheese.

When the tortillas are filled and the pan is full, cover the top with more of the sauce. You can use any kind of sauce you like. Once again, my friend the Queen of Leftovers came over and helped me clean out my fridge, and I used the rest of my store bought red sauce that I mixed with a spicy remoulade I had made earlier to make a spicy, creamier version of red sauce. Then cover the dish with shredded cheese of your choice. Bake for about 30-40 minutes, or until the cheese is completely melted and the center of the enchiladas are hot.

Normally I would serve enchiladas with rice and/or beans, but this time I wanted to try something a little different instead, and served them with an interesting quinoa salad. And I still had avocados that needed to be used, so of course I made some guacamole to go with the enchiladas as well. !Esta mui delicioso! !Que bueno!

Have a great day and make everyday great. Stay safe and stay well. Feliz Navidad, Merry Christmas, Happy Chanukkah and Happy Holidays. ’Til next time.