Cilantro-Lime Pork Enchiladas

The Date: 18 February 2012

The Occasion: Saturday night dinner

The Recipe: From Pillsbury 2009 Annual Recipes cookbook

How it went: I did this differently from the recipe’s instructions. I’ve never had luck with cooking pork in a skillet, which is what this recipe suggests. So I slow-cooked this in the crock pot all day. It was only supposed to be marinated for 1/2 - 2 hours, but I cooked it for probably 9 or 10 hours. I think this made the pork really tender and good. I've written the recipe below the way I did it, but the original recipe can be found here.

What You Need:

Vegetable broth or bouillon 

One lime

Cilantro

Garlic clove

Crushed red pepper flakes

1 lb boneless pork loin chops

2 small onions

1 can refried beans

Flour tortillas (about 6)

Shredded cheese (Mexican flavor, or Monterey Jack is good)

Salsa

Sour cream

Your Turn:

In a crock pot, place 1 lb boneless pork loin chops.

Add

· 2 C vegetable broth (I use 2 C boiling water over 2 vegetable bouillon cubes)

· The grated peel of the lime

· As much lime juice as you can squeeze from one half of the lime

· The other half of the lime, with the skin cut off

· 1 minced garlic clove

· 1 T fresh cilantro, finely chopped (more, if you love cilantro like we do)

· 1/2 tsp crushed red pepper flakes

Let cook 7 or more hours on low.

When you’re ready to assemble the enchiladas, you can drain the pork and discard the marinade (or I guess you could save it for something else, if you wish). Chop 2 small onions and sauté in oil or butter until golden brown, about 10 minutes. Open a can of refried beans, empty them into a bowl and zap for 1 minute or so in the microwave until warm. Prepared some shredded cheese, Mexican blend or another type of your choice.

Spray a 9x13 casserole dish with cooking spray. 

Assemble enchiladas as follows:

On a tortilla, spoon a few tablespoons of refried beans down the center. Top with some pork, onions, and shredded cheese. Roll up and place, seam side down, in the casserole dish. (I bet this would also be great with some rice in each enchilada!) I only made 5 enchiladas, but how many you can make depends how full you stuff them. Sprinkle additional cheese, and any onions you have left, over the top of the enchiladas. Bake 18-24 minutes at 375, until edges are golden brown. Serve with salsa and sour cream.