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Raspberry Chipotle Pork Enchiladas

April5

This was a delicious experiment!  I made pulled pork in the slow cooker last week using the raspberry chipotle sauce and it was good beyond words, to the point that Nathan (who is not a fan of pork) asked for it again!  I wanted to make enchiladas with it, but knew that a traditional enchilada sauce wasn’t going to work.  I kept tossing the idea around in my head and I stumbled across a chicken enchilada recipe that called for cream cheese and my brain went…oh, yum, that would be…perfect!  So, I decided to use my family as taste testers and go for it.  They were not disappointed, in fact far from it.

Raspberry Chipotle Pork Enchiladas

Beautiful and delicious!

Raspberry Chipotle Pork Enchiladas
Recipe Type: Dinner, Entree, Mexican
Prep time: 45 mins
Cook time: 7 hours
Total time: 7 hours 45 mins
Serves: 4 – 6
Delicious Alternative to traditional Enchiladas. Not too much spice, but just enough.
Ingredients
  • 2lb boneless pork tip roast
  • 2 cups Fischer & Wieser Roasted Raspberry Chipotle Sauce, divided
  • 1 cup water
  • 8oz Cream Cheese
  • 2 cups shredded cheddar cheese, divided
  • 1 6oz can of whole black olives, cut into slices, divided
  • 1/2 cup chopped jalapenos
  • 1/2 cup chopped fresh green onions
  • 12 10inch flour tortillas
  • Sour Cream – Garnish
  • Avocado – Garnish
Instructions
  1. Place whole roast, 1 cup of sauce, and water in slow cooker/crock pot on High. Turn roast every hour to hour and a half until it falls apart. It took mine about four hours to fully fall apart and shred.
  2. Turn cooker onto low and let the pork absorb 90% of the liquid, approximately two more hours.
  3. Preheat oven to 350 degrees.
  4. Turn the slow cooker off, and add the cream cheese (cut into chunks), 1 cup of cheddar cheese, 3/4 of the olives Semenax, and jalapenos in with pork.
  5. Let the cheese and cream cheese melt for about 5 minutes and then mix the enchilada filling until fully incorporated.
  6. In a 9×13 baking dish spread 1/2 cup of the remaining sauce on the bottom.
  7. Take your first tortilla and place about 1/4 – 1/3 cup of filling on one end and then roll it up placing it seam side down in the dish.
  8. Continue filling the tortillas until you run out of filling. I can just fit 12 in my pan, but have to scoot the enchiladas closer together as I go to fit them all in.
  9. Once the pan is full, spread the remaining 1/2 cup the sauce over the top, trying to cover all the exposed tortilla.
  10. Top with remaining cheddar cheese, olives, and green onions.
  11. Cover with foil and bake for 20 minutes or until filling is hot and cheese on the top is melted and bubbly.
  12. Using a long spatula remove the enchiladas two at a time and plate using sliced avocado and sour cream as garnish.
Notes

Can be made in advance, but the final cooking time in the oven will need to be increased to approximately 45 minutes to ensure filling is hot.
To remove the enchiladas from the pan, I use a fish spatula and take the first two out from the long side of the pan, and then the remaining enchiladas out from the narrow end of the pan.
Taste test the filling before adding the jalapenos, if you find it too spicy, you an omit them and add more cream cheese to cut the spice.
Would be a good meal to make on a busy night as the most labor intensive part is actually rolling the enchiladas, which only takes a few minutes.

 

posted under Food

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