Joseph posted this recipe link at my request over at Balloon-Juice during one of the recipe threads (Friday Recipe Exchange is cross posted there each week). I thought while I was away, guest recipes would be a great way to fill the void. 😀
These sound amazing.
Joseph’s Savory Chipotle Pork Enchiladas
If you need a little wapow in your life, here’s one way to do it. These enchiladas are savory to the nth degree, which makes them one of my favorite recipes I’ve ever made. I suggest serving with white rice seasoned with some lime juice and chopped cilantro.
First, you need to caramelize an onion. Chop it up roughly, and saute it in some olive oil for at least 30 minutes. Keep stirring it!
While that’s happening, make some enchilada sauce. Don’t open a can! Here’s the recipe for that:
Red Enchilada Sauce
- 4 Tbsp. vegetable or canola oil
- 4 Tbsp. flour
- 8 Tbsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. cumin
- 1/2 tsp. oregano
- 4 cups chicken broth
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
I use dark chili powder, so my sauce came out really brown. I imagine using bright red chili powder will make it redder. But it doesn’t matter. This enchilada sauce is so good and easy, you’ll never buy it at the store again.
That’s actually a double batch, which is what I needed for all the enchiladas I was making. If you want to cut down the size of the recipe, just cut it in half. But this sauce stores well in the refrigerator, is all I’m saying.
Now you need to get the filling together. I based this on Emeril’s recipe at Food Network, but he had a sour cream sauce and used green chilies.
- 2 pounds roast pork
- Caramelized onion
- 1/3 can of chipotle peppers in adobo sauce
- 1/2 pound Mexican cheese blend
This is the easy part. Mix that all together. I chopped up the roast pork and then minced up the chipotle peppers. You can find these little cans in the Mexican food section of your supermarket. If you can’t, move to a town where you can! Kidding – I’ll send you some because they’re little.
Now to build the enchiladas. Wait! Put the rice on to cook first, then you can start this.
- Corn tortillas
- Pork enchilada filling from above
- Enchilada sauce from above
- 1/2 pound Mexican cheese blend.
Heat the oven to 450. Get you some baking pans to cook enchiladas in. I used 2 square Pyrex pans and one cake pan and got 22 enchiladas out of them. But use what size you have handy. Spray some Pam in the bottoms for easy cleaning later.
Now ladle some sauce in the bottom of the pans to cover. Take a corn tortilla and put 1/4 cup filling on it. Roll it up tight and lay in the pan seam side down. Keep doing that until you run out of filling.
Then ladle the rest of the sauce over the enchiladas. Use a spoon to make sure sauce has hit every square millimeter of tortilla. Then sprinkle the cheese over the enchiladas and cover it with foil.
Bake in a 450 degree oven for 15 minutes. Then remove the foil and bake for 10 minutes more.
And it’s done! I got 22 enchiladas out of it and I was proud of myself for stopping after eating four. Now I have 18 to eat through the rest of the week. And I mean it when I say they are savory. They are power-packed – very rich and zingy!
Oh, you want nutritional information? OK…
- Serving Size 1 enchilada (5.4oz)
- Calories from Fat 120
- Calories 256
- Total Fat 13g
- Saturated Fat 5g
- Cholesterol 42mg
- Sodium 1000mg
- Potassium 300mg
- Total Carbohydrate 16g
- Dietary Fiber 3g
- Sugars 1g
- Protein 18g
That sodium number is high! I used no salt added chicken broth for the enchilada sauce, so mine were actually a lot lower than that. But if you use regular chicken broth, that’s pretty much what they will be.