My family had an enchilada cook off this past weekend (pictures to follow, I promise!) and my recipe landed me in second place. There were 31 people, 5 tables, 6 bowls of tortilla chips, and 11 full pans of different enchiladas. This is our 5th or 6th recipe competition in our family, and they always are loud, crowded and delectable. These enchiladas have a first place taste, no matter what those 31 voters thought of my delicious dish;)
Refer to a previous posting of Cafe Rio Pork for full direction of meat preparation.
3 lb pork butt/shoulder roast -- bone in or out, whatever you feel is best. (or on sale)
3 cans tomato sauce
1 cup brown sugar
2 cups Dr. Pepper (divided)
1 tbsp minced garlic
Whisk last 4 ingredients, and pour over meat in slow cooker. Cook on low 4-6 hours, until meat is fork tender. Remove roast, shred meat removing fat and bones and place back in sauce to cook for 1-2 more hours, adding extra Dr. Pepper)
2 cans black beans
1 tsp garlic powder, or 1/2 tsp minced garlic
1/2 small onion, finely minced
1/2 tsp salt
1 tsp dried oregano
in small pan, saute onion in small amount of oil, until clear. Add in beans, with liquid from cans, with rest of ingredients. cook until heated through.
Cilantro Lime Rice
3 Cups cooked rice
3 tbsp chopped cilantro
1 tbsp lime juice
1 tsp salt
1 tbsp chopped pickled jalepeno
mix together, set aside.
2 cups shredded Monterey jack cheese
1 Can tomato sauce
** Separate meat from sauce out of slow cooker using slotted spoon, add extra can tomato sauce to cooked sauce**
In 9X13 pan, spoon out 1 cup of liquid from pork on the bottom. (spreay with cooking spray before!). Assemble each enchilada with 1/4 cup each of rice and beans, and equal amounts of meat. Sprinkle with small amount of cheese. Roll and place in pan. After assembling, top with remaining sauce from pork and remaining cheese. Bake at 350 degrees for 20 minutes, covered with aluminum foil.
Go win an enchilada competition, or really impress your friends and family, or, eat by yourself for a week.