Solita Makes: Shredded Pork Enchiladas … in BULK!

There is nothing like homemade leftover pork shoulder and the right weekly special at the grocery store to get us in the mood to COOK IN BULK!  But seriously, the grocery store had enchilada sauce, shredded cheese, corn tortillas and aluminum pans on sale, and we had over 3 lbs of leftover shredded pork shoulder from the night before. We decided to make a test batch of two pans of pork enchiladas with the intent to eat one, and freeze the other. Although the can of enchilada sauce called for ground meat, the flavors worked really well with pork shoulder. Following the instructions on the back of the can, the first batch came out so tasty, we immediately went back to the grocery store to purchase enough enchilada supplies to use up the remaining shredded pork. With our new freezer standing by, we made 8 pans worth and froze them so that we can enjoy homemade pork enchiladas when we crave them (oh believe us, there will be cravings for this stuff).  We let the pans cool off before vacuum sealing. It felt good to know that no part of the pork shoulder went to waste, and that all of the ingredients we bought were on sale, so no money was wasted either. It also was great to work on that huge kitchen island. The assembly line … was AWESOME! It made everything go very quickly.

 

Notes: This recipe would work well with shredded chicken, shredded turkey, ground turkey or even plain cheese and grilled veggies for our vegetarian friends 🙂

 

Ingredients

3 lbs. leftover Pork Shoulder
35 – 40 Corn Tortillas
3  28 oz cans of Enchilada Sauce
Cholula Hot Sauce
4  8 oz bags of finely shredded Mexican Blend cheese
2  small cans of mild green chilies (drained)
1  onion chopped
1 bushel Cilantro
1  red bell pepper chopped

Directions

Preheat oven to 375 degrees.
In the microwave, combine 14 oz Enchilada Sauce with pork shoulder and cook for a few minutes until pork shoulder is warm and is absorbing the sauce
Add onions, chilies, red bell peppers to the pork shoulder.
Line your work space with parchment paper or aluminum foil
Lay out 30 – 35 corn tortillas onto the paper/foil
Using an ice cream scoop, measure out enough pork filling to go into the center of the enchiladas. Do to this until you have filled all of the enchiladas
Add two splashes of Cholula sauce onto the pork
Then Cilantro
Then the cheese.
Prepare each aluminum pan by spraying with cooking spray to prevent sticking. Gently fold and place the enchiladas into the pan. Bake at 375 for 15 – 20 minutes.
After baking, let the enchiladas cool to room temp (or cooler) before vacuum sealing and freezing.
Makes 7 to 8 pans of pork enchiladas

 

Photos from Shredded Pork Enchilada Cookathon

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Adventures of the Solita family!