Leftover Enchiladas

Servings:

10 enchiladas

Calcium rich, Egg free, Iron rich, Nut free, Protein rich, Soy free

5 stars

About the recipe

These Leftover Enchiladas are one of our favourite ways to transform slow-cooked meat into an entirely new meal. Soft tortillas are filled with tender shredded meat, black beans, sweet corn and melty cheese, then baked under a rich homemade enchilada sauce until bubbling and golden. They’re comforting, nourishing, freezer-friendly and a brilliant way to stretch one batch of slow-cooked meat into multiple family dinners.

Leftovers are where the magic happens. This recipe was created to use leftover Slow Cooker Pork Carnitas, but it’s equally delicious made with our Slow Cooked Shredded Chicken or Beef Brisket, making one batch of slow-cooked meat stretch into several completely different family meals.

Age Appropriate

Suitable from around 18 months. Before this we would recommend just offering the shredded pork.

Serving Suggestions

Serve with guacamole, Greek yoghurt or sour cream, avocado, tomato salsa and a squeeze of fresh lime. Delicious when paired with a simple salad on the side.

Storage

Fridge: Store in an airtight container and consume within the remaining safe storage time of the cooked meat used.

Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating until piping hot throughout.

Ingredients

Enchilada Sauce

2 tbsp olive oil
2 tbsp plain or spelt flour
2 tbsp tomato paste
2 tsp ground cumin
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano
500 ml chicken bone broth or stock
1 tsp apple cider vinegar
Salt and pepper to taste

Filling

3 cups shredded cooked pork (see notes)
1 cup black beans drained and rinsed
1 cup corn kernels
1 1/2 cups grated cheddar cheese
10 medium tortillas

to serve (optional)

Greek yoghurt or sour cream
Avocado or guacamole
Fresh coriander
Lime wedges

Method

Preheat the oven to 180°C fan-forced.
To make the sauce, heat the olive oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the tomato paste, cumin, smoked paprika, garlic powder, onion powder and oregano stirring until fragrant.
Gradually whisk in the bone broth until smooth. Bring to a gentle simmer and cook for 5-8 minutes until slightly thickened. Stir through the apple cider vinegar and season to taste.
If using leftover cooked pork from the fridge, gently warm it in the microwave or a frying pan until just heated through. If it seems a little dry, stir through a splash of water or broth, or a spoonful of the enchilada sauce.
In a large bowl, combine the shredded pork, black beans, corn and 1/2 cup of the cheese. Add about ½ cup of the enchilada sauce and mix to coat.
Spread a thin layer of sauce over the base of a large baking dish.
Divide the filling evenly between the tortillas, roll tightly and place seam-side down into the baking dish.
Pour the remaining sauce over the enchiladas, ensuring they're well coated. Sprinkle over the remaining cheese.
Bake for 20-25 minutes until bubbling and golden.
Serve with avocado, yoghurt, coriander and lime if desired.

Notes

Ingredient Swaps

Pork →Use our Slow Cooker Pork Carnitas,Slow Cooked Shredded Chicken, or Beef Brisket.
Black beans →Kidney beans, pinto beans or cannellini beans all work well.
Corn →Leave out or swap for diced capsicum or finely chopped zucchini.
Cheese →Cheddar, mozzarella or a Mexican-style cheese blend.
Gluten-Free option →Use gluten-free tortillas and gluten-free plain flour (or cornflour slurry to thicken the sauce).