Red and Green Enchiladas

I've made these 2 weeks in a row they're so good! First week I chopped up leftover pork roast and mixed with cooked ground pork, black beans, and corn. This week I used ground pork, corn, and refried beans - both ways are delish. I'll tell you how I did both weeks, it's basically the same just changed the filling a bit. 

It's a non-recipe recipe, you know how much I like those hahahha - just wing the amounts and adjust the filling to your liking. This is what I did:

1st week:

• 8 low-carb flour tortillas
• 1 lb. ground pork
• 1/2 lb. chopped cooked pork roast
• salt and pepper
• salsa
• 1/2 can corn, drained
• 1/2 can black beans, rinsed and drained
• shredded cheese
• 1 can red enchilada sauce
• 1 can green enchilada sauce

2nd week:

• 6 low-carb flour tortillas 
• 1 lb. ground pork, seasoned with Mexican spice blend
• 1 (11 oz.) can corn, drained
• salt and pepper
• 1/2 can refried beans (fat-free)
• shredded cheese
• 1 can red enchilada sauce
• 1 can green enchilada sauce

Directions: preheat oven to 350'

1st week ~

1. cook the ground pork in a skillet until no longer pink. Add the cooked pork roast, corn and black beans, and salsa to taste. Season with salt and pepper to taste. 
2. spread a thin layer of red sauce on one half of the bottom of a 13x9" baking dish, spread a thin layer of green sauce on the other half.
3. lay out 8 tortillas on a clean counter or work space. Distribute the filling mixture evenly between the tortillas, sprinkle with cheese. 
4. roll up each tortilla tightly around the filling and place in the baking dish. 
5. spoon the red sauce over the 4 tortillas that are on top of the red sauce in the bottom of the dish, run a knife between the enchiladas so sauce coats their sides and helps them to not stick together. Repeat with green sauce. 
6. top with additional shredded cheese. Cover with foil, bake for 30 minutes or so until hot and the cheese is bubbly.

2nd week ~

1. cook the ground pork in a skillet until no longer pink, add Mexican spice blend to taste. Mix in the corn, season with salt and pepper to taste.
2. spread a couple tablespoons of refried beans on each tortilla. Top with the pork mixture. (Note I lay all the tortillas out on the clean kitchen counter and evenly distribute the beans and pork mixture before rolling them up.)
3. sprinkle with cheese if you want (Note: 1st week I added the cheese, 2nd week I forgot and we couldn't tell the difference). 
4. spread a thin layer of either sauce in the bottom of your baking dish. I used a 13x9" for the 8 tortillas and a square 9" for the 6. Roll up each tortilla tightly around the filling and place on top of the sauce in your dish. 
5. spoon the red sauce over 1/2 of the enchiladas. Run a knife between the enchiladas so sauce will coat the sides and keep them from sticking together as much. Repeat with the green sauce. Top with shredded cheese, cover with foil and bake in a preheated 350' oven for 30 minutes or so until heated thru and the cheese is bubbly. 

Another note: 1st week I spread either red or green sauce on each enchilada the long way, which means when serving you get a whole red or whole green sauced enchilada. 2nd week I spread the sauce over 1/2 of each enchilada so you get 1/2 red and 1/2 green sauce with each enchilada - make sense? Look at the photos for reference and you can see what I mean! 

Tip: if you spray the foil with non-stick cooking spray before placing on the dish the cheese won't stick!

3.3.20: TT: copycat Old Bay seasoning (especially useful right now - no one has Old Bay in stock!)

3.3.19: 🔥week 9

3.3.18: host an Oscar party

3.3.17: Brooke decorates her phone charger

3.3.16: photo class - self portraits