Enchiladas are a hit in our house. They are one of my go-to meals when I have leftover shredded meat and rice to use up. My husband and I are pretty good about eating leftovers, but it is a lot easier to sit down as family when there is a hot meal on the table. The kids aren't as good about leftovers so whenever I can turn the leftovers into something new, I do it.
Easter Sunday we had a fresh ham roast (uncured) that was rather large so we had lots of leftover pork roast. I made "new meals" throughout the week using the leftover pork. We had pork fajitas, pork carnitas, and pork enchiladas all from the same leftover ham roast. This easy enchilada recipe has actually been on the blog for a while, so you may have seen it before. Most of these old posts need some updating so I decided to do just that.
I made pork fajitas just like my chicken fajitas recipe, I just added chopped cooked pork to the vegetable saute after the vegetables had mostly cooked. To make pork carnitas, I just put the leftover pork in the crockpot with 2 cans of real sugar soda on high all afternoon then shredded it to make pork carnitas. Inspired by this recipe. I then used the leftover shredded pork from the pork carnitas and leftover rice that I served with pork fajitas to make easy enchiladas.
We enjoyed our Easter fresh ham roast, then had three new meals from the leftover pork roast throughout week. We had four different meals from the same pork roast for a family of six.
For convenience I use canned refried beans or black beans when making enchiladas. They work well in this recipe, just make sure to rinse the black beans first. It's super easy to make your own shredded chicken too. Just put a couple of boneless skinless chicken breasts in a small crockpot on low all day (covered in water) then take them out and shred them for this recipe. Add your favorite seasonings to the chicken after shredding if you like.
Actually this is a great use for leftover chicken or beef too. Leftover shredded meat = easy enchiladas.
(Pick and choose the filling ingredients you like)
Shredded chicken, beef, or pork (leftover meat works great)
Shredded or crumbling (queso) cheese
6 to 8 large flour tortillas (burrito size works well)
Salsa and/or Enchilada sauce
1. Prepare a 9 X 13 pan by spreading a thin layer of salsa or enchilada sauce in the pan.
2. Fill tortillas with shredded chicken, refried or black beans, rice, shredded cheese, etc. and roll them up placing them seam side down in the baking pan. Sometimes I fold two sides in a little before rolling up to help keep everything inside. Sometimes I just roll them up so whatever suits you. Six to eight should fit nicely in the pan.
3. Drizzle more salsa or enchilada sauce over the prepared tortillas. Then sprinkle more shredded cheese on top.
4. Bake at 350 degrees F for 25 minutes.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned work at home Mom blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.Opt Out of Cookies
Most Popular Posts