Tuesday, May 4, 2010

Green Chili Pork Enchiladas

This meal came about because we had a can of green chili enchilada sauce to use up as well as corn tortillas and ground pork in the freezer. We made up the recipe off the top of our heads, and everything came together really well. The only downside was that the tortillas were pretty brittle and didn't exactly roll up--even with toothpicks, everything came apart. But no matter. Everything tasted really good!

Here is what we did:
-Brown 1 lb. pork with spices like chili powder, cumin, coriander, garlic, etc., and half an onion, half a yellow bell pepper and a jalapeno pepper.

-Scoop a few spoonfuls of the pork mixture into the tortilla, sprinkle with cheese (we used queso fresco), roll up and place in baking dish sprayed with Pam.

-When done rolling all enchiladas, pour can of sauce over everything and top with extra cheese.

-Cover with foil and bake at 350 for 20 minutes. Top with avocado slices if desired.

We had a can of spiced black beans for a side. Like I said, they don't look too pretty, but they tasted good!

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