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.
1 6oz can of whole black olives, cut into slices, divided
½ cup chopped jalapenos
½ cup chopped fresh green onions
12 10inch flour tortillas
Sour Cream – Garnish
Avocado – Garnish
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.
Turn cooker onto low and let the pork absorb 90% of the liquid, approximately two more hours.
Preheat oven to 350 degrees.
Turn the slow cooker off, and add the cream cheese (cut into chunks), 1 cup of cheddar cheese, ¾ of the olives, and jalapenos in with pork.
Let the cheese and cream cheese melt for about 5 minutes and then mix the enchilada filling until fully incorporated.
In a 9×13 baking dish spread ½ cup of the remaining sauce on the bottom.
Take your first tortilla and place about ¼ – ⅓ cup of filling on one end and then roll it up placing it seam side down in the dish.
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.
Once the pan is full, spread the remaining ½ cup the sauce over the top, trying to cover all the exposed tortilla.
Top with remaining cheddar cheese, olives, and green onions.
Cover with foil and bake for 20 minutes or until filling is hot and cheese on the top is melted and bubbly.
Using a long spatula remove the enchiladas two at a time and plate using sliced avocado and sour cream as garnish.
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.
I borrowed this recipe and made it my own with a few substitutions and a few additions. You can add and change things to suit your family and what you have for vegetables.
1 Tablespoon olive oil
2 cups thinly sliced onions
3 garlic cloves minced
4 cups vegetable or chicken stock
1 4-inch piece lemongrass (cut from bottom of stalk and smashed)
1 Tablespoon sriracha sauce (Rooster Sauce)
1 boneless skinless chicken breast sliced thin along the bias and then into bite size pieces
5 – 8 oz spinach torn or cut into bitesize pieces*
1 or 2 'nests' of bean thread vermicelli noodles**
3 Tablespoons fresh lime juice
1 Tablespoon chopped fresh cilantro
* You can use baby spinach, kale, or swiss chard
** I use the Lungkow green bean thread noodles, any of the clear cellophane-type noodles should work. If you add more noodles it becomes more of a noodle dish than a soup, but still just as delicious.
Heat oil in a heavy large pot over medium heat. Add onions and garlic and sprinkle with a dash of sea salt or table salt. Saute until tender, stirring often, 10 – 15 minutes. Add stock, lemongrass, chicken and sriracha. Increase heat to a soft boil, and cover pot. After boiling for 5 minutes reduce heat and let stand 15 minutes. Uncover and discard lemongrass.
Add spinach, noodles, lime juice and cilantro. Place over medium heat and cook until spinach wilts, and noodles are cooked through about 5 minutes. Season to taste with additional sriracha and/or salt.
As these get baked in the oven, the quinoa is not cooked beforehand. The recipe settles into layers, with quinoa on the bottom forming a yummy crust, the fluffy egg in the middle and spinach and cheese float to the top.
INGREDIENTS (for each ramekin)
Butter (for greasing of ramekins)
1 1/2 Tablespoons Quinoa
1/4 cup Milk
1/2 teaspoon Garlic
Pinch each of Thyme, Salt and Pepper
3/4 cup fresh spinach roughly chopped
1/4 cup Parmesan Cheese
Preheat oven to 375 degrees. Generously grease 10oz souffle ramekin with butter.
In a bowl whisk together quinoa, eggs, milk, garlic, thyme, salt and pepper. Stir in spinach and majority of cheese reserving some for on top. Pour mixture into prepared ramekin(s).
Using whisk jiggle ingredients to help the quinoa settle to the bottom prior to baking. Then cover with foil and jiggle (like you are trying ot release air bubbles in a cake batter). Place on a cookie sheet (to catch overflow) and place in the oven.
Bake until the egg is just set about 30 minutes. Remove foil and sprinkle remaining cheese on top and cook for another 5 – 10 minutes until the eggs are nice and puffy and the cheese is melted and just starting to turn brown.
Let cool for 1 minute, and serve in the ramekin or run a knife around the edge, turn out onto a wide flat spatula and then onto a plate.
This recipe is great for breakfast, I served with a side of sausages, but also made a nice dinner with a side salad. It is also gluten free and vegetarian!