I loved making these enchiladas- what a great way to use up my leftovers. I feel like a champion when I come up with a completely different preparation to use up stuff in the fridge.
I had the Mexican pork chili in the fridge and wasn’t in the mood to cook a whole new meal. I always have all kinds of tortillas and cheeses in the fridge. So, I immediately thought of enchiladas. I had enough to make 3 to 4 enchiladas which was perfect for my husband and I. A big salad with the enchiladas was perfect for a healthy, delicious dinner.
I separated the meat from the sauce and then shredded the pork with my fingers. I then placed the sauce in a flat platter so I can dip the tortillas in there to make them soft and pliable. I stuffed the tortillas, placed them in a shallow platter and then topped the whole thing with a mixture of Mexican cheeses- how easy was that!
This method can be used for any kind of leftover. Even if your leftover has no sauce, you can use a jar of your favorite salsa or tomato sauce and bake your enchiladas to perfection.
Dinner was delicious and didn’t look like old, boring leftovers…
- Left over Mexican chili- about a cup
- 4 corn tortillas
- ¼ cup queso fresco
- ½ cup mixed shredded Mexican cheeses
Preheat oven to 350 degrees F.
Separate the pork from the tomatillo sauce and shred. Pour the sauce on a flat platter and dip each tortilla on both sides to make them pliable. Stuff each tortillas with a ¼ cup of shredded pork. Top with one tablespoon queso fresco. Roll like a cigar and place seam side down in a small ovenproof platter. Repeat for the remaining three tortillas and top with the shredded cheese. Bake for 20 minutes and serve.