When I was 15, I would, on occasion, flip through Wooden Nickels’ copies of Women’s Day in search of something I wanted to cook for dinner. I wrote the items on the grocery list, someone who was not me went out to buy them, I cooked dinner, which meant I did not have to do the dishes, and then I was off the hook again until another recipe caught my eye. Meaning weeks. If not months.
Oh how times have changed.
I am now the chief grocery shopper and meal preparer in our little abode. This means if I’m not on it, no one else is. Luckily I can still wriggle out of doing the dishes on occasion.
What this really means, dear readers, is that I have become quite adept at taking leftovers and upcycling (I hate that word) them into entirely new, and wholly distinct meals. This ensures that my trips to the grocery store are less frequent and that dinner is already half-prepared at least one night a week.
When you make Ree’s spicy pulled pork (which is, if you’ve missed me shouting from the rooftops, a revelation) for a family of two, you are going to find yourself with leftovers. And though pulled pork is one of your husband’s favorite foods, you will find that it is, in fact, the kind of food that is best enjoyed in moderation. You will find it freezes beautifully. But you will still find more leftovers than you can handle. With some ingenuity, and a dash of Pinterest, you’ll find you can turn said leftovers into pork enchiladas that are equally irresistible in their own way.
To make 10 (or so) enchiladas, you will need:
- 3 C pulled pork, seasoned however you usually season pulled pork (BHG’s idea on that here)
- 10-12 tortilla shells (I do not enjoy corn, so I always use flour, though they don’t stand up to baking as well)
- 28 oz. can enchilada sauce (though I don’t always use the whole thing)
- 4 oz can green chiles, drained
- 2 T chopped cilantro, divided
- 1 scallion, sliced thinly
- 8 oz. shredded Mexican cheese
Preheat oven to 400 degrees. Pour half of enchilada sauce in small bowl and mix with chiles. Pour half of this mixture in the bottom of a 9×13 (or thereabouts) casserole dish. Set aside. Mix pulled pork with enough enchilada sauce to coat it thoroughly. I wish I could give you a precise amount, but it’s going to depend on how much pork you have. You want enough sauce that every strand of pork has some clinging to it. Stir in half the cilantro. Spoon a couple tablespoons of pork onto a tortilla shell and top with a scant tablespoon of cheese. You want to do this close to the edge of the shell. Roll tortilla tightly and place, seam side down in the dish. Continue until the dish is full. I always have fun trying to fit justonemore. Pour remaining enchilada/chile mixture on top. Cover tightly with foil and bake 25 minutes. Remove foil, sprinkle remaining cheese, cilantro, and scallions on top, and bake 5 more minutes. Serve hot.
*If you had tomatoes lying about, chopping some up and sprinkling on top would be a beautiful thing.