Although I’m not massively keen on spice, I have always been a fan of Mexican food. It’s versatile, tasty, and a crowd-pleaser.
I really love enchiladas, and they make a really easy meal. You can make ahead and reheat too if you want. This recipe includes it’s own enchilada sauce which is particularly yummy and will last a while in the fridge if you want to make a bigger batch.
- 1 x packet of pulled pork (cooked in the oven with bbq sauce)
- 300 g frozen mixed peppers
- 250 g frozen diced onions
- 1 x tin of kidney beans
- 2 tbsp plain flour
- 1 tbsp olive oil
- 3 tbsp fajita seasoning
- 1 tsp garlic powder
- 1 tsp chilli powder
- 450 ml chicken stock
- 2 tbsp tomato puree
- 3 tbsp sour cream
- grated cheese (as much or as little as you like)
- Cook the pulled pork to the instructions on the packet. While this is cooking, fry up the onions, peppers and kidney beans for around 10 minutes until they are soft. Add a tbsp of fajita seasoning and stir well.
- Set your vegetables to one side and make the enchilada sauce. Heat the oil in a saucepan and add the flour, mixing well. When this is all incorporated, add the remaining fajita seasoning, garlic powder and chilli powder, and mix well. Then gradually add the chicken stock and finally the tomato puree.
- Leave this to simmer for around 10 minutes, stirring regularly. It should be a thickish sauce and orangey red in colour.
- Now assemble your enchiladas. I used a casserole dish to hold mine. Add some of the pulled pork and veg to each tortilla and wrap up into a cylinder. Then arrange them in the bottom of the casserole dish so none are overlapping. Pour over the enchilada sauce and then add a dollop of sour cream. Finish by adding grated cheese over the top.
- Cook in the oven for 30 minutes and then serve.