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Leftover Enchiladas

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Servings: 10 enchiladas
Course: Family Meals
Cuisine: Mexican
Ingredients Method Video Notes

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
 

  1. Preheat the oven to 180°C fan-forced.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Spread a thin layer of sauce over the base of a large baking dish.
  7. Divide the filling evenly between the tortillas, roll tightly and place seam-side down into the baking dish.
  8. Pour the remaining sauce over the enchiladas, ensuring they're well coated. Sprinkle over the remaining cheese.
  9. Bake for 20-25 minutes until bubbling and golden.
  10. Serve with avocado, yoghurt, coriander and lime if desired.

Video

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).