Jul 03 2015
I’ve said before that enchiladas are a great way to use up leftovers,and this dish proves that to be true. Coming home from work one night, I needed a quick supper. Rummaging through my cupboards and fridge brought up some tomato sauce, tortillas, and pulled pork. Enchiladas just seems like the natural choice with these ingredients, doesn’t it? If you’re making the enchilada sauce from scratch it takes an additional 10 minutes, but when you’re in a rush you can buy canned sauce and make this a 30-minute meal.
For the enchiladas:
3 cups pulled pork $3.92
1 tablespoon olive oil $0.03
1 can black beans, drained and rinsed $0.89
2 ears of corn, with the kernels cut off $1.33
2 cups marble cheese (you can use any melting cheese you want, this is what I happened to have on hand)
8 tortillas $2.50
3 green onions, sliced on a diagonal, for garnish $0.21
For the sauce:
1/4 cup vegetable oil $0.28
2 tablespoons all-purpose flour $0.02
2 tablespoons chili powder $0.96
1 can tomato sauce $1.19
1 1/2 cups chicken stock $0.75
1 teaspoon ground cumin $0.25
1 teaspoon garlic powder $0.10
1 teaspoon onion powder $0.08
1 teaspoon salt $0.01
Total cost $12.52
Cost per serving $3.13
1.) Preheat the oven to 350 degrees Fahrenheit.
2.) Start by making the sauce. Heat the 1/4 cup of vegetable oil in a saucepan over medium heat. Whisk in the flour and the chili powder. Reduce heat to medium-low and continue to whisk until the mixture is lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion powder, and salt. Stir until smooth and taste to see if the seasonings need adjusting. Continue simmering the sauce for about ten minutes, or until it’s slightly thickened.
3.) Start making the enchiladas. Heat 1 tablespoon of olive oil in a frying pan set over high heat. Add the pulled pork, corn kernels, and black beans. Stir and heat just for a few minutes, until the entire mixture is hot.
4.) Transfer the pulled pork mixture into a bowl and add 1/2 cup of the cheese, as well as 1/2 cup of the enchilada sauce. Mix well.
5.) One by one, lay out the tortillas and add some of the pulled pork mixture down the centre of each. Try to divide the mixture up evenly so that all the enchiladas have an equal portion of the pulled pork mixture. Each should have just a little over 1/2 cup of the mixture.
6.) Spread some of the enchilada sauce over the bottom of a casserole dish. Roll up the tortillas by pulling one half over the tortilla over the pulled pork mixture, tucking it under slightly, and then rolling it the rest of the way. Don’t worry about rolling the ends – these are enchiladas, not burritos. Once each enchilada is rolled, place it on top of the sauce in the casserole dish.
7.) Once all the enchiladas are in the casserole dish, pour over the rest of the sauce (about 2 cups), and sprinkle with the cheese.
8.) Place the enchiladas in the preheated oven and bake for about 20 – 25 minutes, just until the cheese is melted and the sauce is bubbling.
9.) When the enchiladas are finished cooking, remove them from the oven and sprinkle with the green onions. Let stand for about 5 minutes before serving. This will help keep them from falling apart when you remove them from the baking dish.
10.) Serve and enjoy!