This past weekend my college girls and I....finally....got together after about a 5 year break. I spent 24 glorious hours at my alma mater without a care in the world. The kids were in the safe arms of grandma and grandpa and the husband was visiting friends himself. Everyone was taken care of.
We started the day with drinks at my friend's house watching our beloved Hawkeyes {kick butt!}, then traveled to Whiskey Road for dinner and proceeded to travel and hop to all our old establishments.
Do I dare say we passed by an old hang out thinking they were closed, but soon realized we are just super old and had arrived BEFORE they even opened?
We are so cool.
These girls, plus two others, and I were known to get into a bit of mischief back then. How did we not end up in jail? How did we actually graduate?
Anyway, sometimes I get flack for not sharing more personal stories about my life {that doesn't center around food}, so that was my weekend! How about that?
What did you do? Anything fun?
Eat any enchiladas?
No?
Then this recipe is for you.
Here's the thing.
I love a good corn enchilada at restaurants, but I can never, ever make them at home. They just didn't taste right and those darn corn tortillas always broke on me and it ended up looking like one huge pile of snot by the time I was done.
Which is okay if you are eating them yourself, but when taking photos, it certainly was never eye-appealing.
So this time I carefully got a fresh, new package of corn tortillas {another good point, don't use ones that have been sitting in the fridge for awhile} and carefully wrapped them in paper towels, microwaved them for about 30 seconds and kept them warm while filling and wrapping. This seemed to do the trick. They stayed together nicely and looked a hell of a lot prettier.
I will also say, don't over stuff these bad boys. In your heart you will want too. I know, I've been there. The more stuffing the better. But trust me, they'll bust out of their seams faster than you can sneeze. It just doesn't work.
Saucy Shredded Pork Enchiladas
3 c. cooked shredded pork
1 15 oz. can green enchilada sauce
1 15 oz. can red enchilada sauce
4 oz. cream cheese
12 corn tortillas
2 c. shredded mozzarella cheese
salt
pepper
1. Preheat the oven to 400 degrees and grease a 9x13 baking dish.
2. In a sauce pan combine the cooked shredded pork, cream cheese and half of each of the enchilada sauces, as well as salt and pepper. Melt over warm heat until all combined.
3. Pour a bit of each enchilada sauce over the bottom of the greased dish.
4. Wrap tortillas in paper towel and microwave for 30 seconds or until warm.
5. Remove one tortilla, remembering to wrap the rest up to stay warm while not using, and place two spoonfuls of the pork mixture down the middle, carefully rolling up and placing seam side down in the pan. Continue until all tortillas are filled.
6. Pour the remaining enchilada sauces over the tortillas and top with cheese.
7. Bake for 25-30 minutes or until golden and bubbly.
8. Serve warm, topping with sour cream, salsa, lettuce, tomatoes, black olives or crushed tortilla chips.
Okay, here is a sneak peak of what is coming.
Caramel Apple Crumble
A slow cooker red sauce that is good on anything {and yet to be named}
Texas Butter Roasted Chicken
Buffalo Chicken Hand Pies
.....plus, another meal plan {I know, you've been asking, I've been delaying}
