Tuesday, January 26, 2010


I really do use CROCK-POT brand.

Have you made the seet pork (with COKE) from last week? Let us know. You can use what you have left for this EASY enchilada recipe from Pam Jensen. (And probably still have some pork left to freeze.)

flour tortillas
cooked shredded pork
cooked rice w/ cilantro (did you have left-overs?)
black beans (or pinto)
2 cans green enchilada sauce (10 - 15 oz.)
monterey jack cheese-grated

assemble burritos in flour tortilla, using
about 2 table. green enchilada sauce
about 2 table. grated cheese

Put rolled burritos in sprayed cassarole dish
Top with remaining enchilada sauce and
lots of grated cheese

Bake at 450* for about 15 mins. or until nice and bubbly and very lightly tanned. ummm

If I am making this for a larger group (Sunday dinner) I use 1 large can (about 30 oz.) and 1 small (10 - 15 oz.) canes of enchilada sauce.
This recipe can be made earlier in the day. Just add 5 mins. to cooking time.

Mark has a friend whose Dad really loves this, so we send left-overs to their house.

Check back on Thursday to see who wins the Valentine's Day clippies/Penny Blossoms. You must be a Dear Follower to win.


Lindsay Quinney said...

These enchiladas/burritos are so delicious!

Emily said...

I can't wait to see who wins the drawing!

Related Posts Plugin for WordPress, Blogger...