Simple Fare, Fairly Simple

Mexican food to the rescue again!! Hey...did I ever tell you we used to live in a little town in California named Rescue? I digress. If you've got leftover pork from a roast, you can skip the cooking part and just start assembling the enchiladas. Just shred the meat and stir in the green chilies and you got yourself a par-tay! Ole!

Pork Enchiladas with Red Sauce



2 cups pork - diced (I used some loin chops I had in the freezer)
3 green onions - chopped
3 cups shredded cheese
1 teaspoon cumin
Salt and pepper to taste
2 10-ounce cans red enchilada sauce
1 7-ounce can diced green chilies
12 - 14 corn tortillas

Spray a 9x13 inch pan with cooking spray.

In a large skillet, cook the meat and green chilies together with the cumin, salt and pepper until the meat is done.

Combine the shredded cheese and green onion in a medium bowl.

Assemble the enchiladas with a spoonful of meat and some cheese and place in the prepared pan.

Pour the sauce over the enchiladas then sprinkle any remaining cheese over entire thing.

Cover with foil and bake at 350 degrees for about 30 - 45 minutes until hot and bubbly. Allow to sit for a few minutes before serving.

Let's get going!

Cook the meat and chilies along with the spices.

Combine the cheese and green onions.

Add a spoonful of the meat mixture and a spoonful of the cheese mixture onto a warmed corn tortilla. Then roll it up!

Pour the sauce over all the enchiladas. I used the canned stuff but homemade sauce would be delish!

Sprinkle with cheese...

..then bake...

...then serve!!