Leftover Pork Roast Enchiladas

That pork roast has served the two of us for three meals now, and here is the fourth.  Pretty good for one roast, huh!  I like Mexican food, and shredded pork is more authentic Mexican than ground beef.  Again, I need a recipe that will only serve two, with little to no leftovers.  So here we go!


Start by sauteing chopped onion in a bit of olive oil


Then add the shredded cooked pork and stir around until heated through.


Add the seasoning mix, Chipotle chili powder, and stir to let the spices bloom.  Then add the Rotel, sour cream and cheese soup, and heat thoroughly.


Spray your baking pan with no-stick spray.  Place two tortillas in the pan.


Put a couple of tablespoons of the mixture in each one and roll up.



Add two more, laying them on top of the others, fill and roll, laying them out beside the first ones.  Continue until all are filled.



Spoon the last of the filling over the center of the enchiladas, and top with grated cheese.



Bake at 350 degrees until golden brown on the edges, the enchiladas are bubbly, and the cheese is melted, about 30 minutes.  I like the edges just a bit crunchy.


Serve and enjoy, two nice portions with just a bit left over for one lunch to enjoy the next day at work or home.



Pork Roast Enchiladas

1/2 cup chopped onion
1 tsp olive oil
2 cups shredded cooked pork
2 tsps taco seasoning mix
1/4 tsp Chipotle chili powder
1/2 can Rotel
1 tablespoon sour cream
1/2 can cheese soup
6-8 corn tortillas
4 ounces grated cheddar cheese
Saute Onion in olive oil until soft and translucent.  Add pork and seasonings and heat through.  Add Rotel, sour cream and cheese soup, and heat through.  Assemble enchiladas by rolling filling inside, then top with remaining filling and grated cheese.  Bake at 350 for about 30 minutes.  Serves 2 with maybe enough left over for one lunch to take to work.

So what do you do with the leftover half cans of Rotel and cheese soup?  Why, put them together to use as a dip…



or freeze for the next time you make these enchiladas, or to use on another Mexican dish made with chicken or beef next week.  This would make a great flauta dipping sauce.  Or just eat with tortilla chips.


If you missed the first part of this series starting with the roast, See Pork Roast and More.