So lets do some food blogging! I will share with you the few recipes, but didn't have time to blog before I left. Then I promise I'll be back on track for a little while. I'm headed to the grocery store in just a little bit and can't wait to get back into the kitchen!
So here is an awesome enchilada recipe I made a few weeks ago, hope you like it.
Ok so these enchiladas were made from the leftover pork that I had from the roasted pork loin with apples and leeks. I had plenty of leftover, until my dog Rylie decided it looked very appetizing sitting on the counter all juicy and perfectly shredded. I stepped out of the room for about 10 sec and came back to her on the counter chomping on some of my shredded pork! I guess I can't blame her, it was delicious! :) Anyway I still had enough pork, but the enchiladas were just a little less packed than normal. These were pretty awesome, however Logan and I decided that we still like the usual red sauce enchiladas better. But give this one a try, you may be pleasantly surprised.
Pork Enchiladas with green sauce
2 T olive oil
1 large onion, coarsely chopped
4 garlic cloves, finely chopped
3 lbs tomatillos, husks removed, rinsed and coarsely chopped
3/4 cup water
1 lb roasted pork tenderloin shredded
1 cup frozen corn kernels
12 corn tortillas (6in)
2 cups coarsely grated white cheddar cheese
Preheat oven to 450. Heat oil over medium and add onion and garlic. Cook stirring until onion softens, about 5 min. Add tomatillos and water. Bring to a boil and reduce to simmer; cook until tomatillos are soft, about 5-7 min.
Transfer tomatillo mixture to a food processor and blend until smooth; season with s&p. Combine pork with 1 cup tomatillo sauce and the corn; mix to combine. Transfer remaining sauce to shallow bowl.
Hold each tortilla with tongs and heat over a gas burner until lightly charred (or heat is skillet). Wrap tortillas in kitchen towels to keep warm.
Working with one tortilla at a time, dip in sauce, place on work surface, and fill with 1/4 cup pork mixture and 1 T cheese. Roll up and arrange seam side down, in a 9x13 in baking dish. Top with remaining sauce, pork mixture and cheese, cover with aluminum foil.
Bake until sauce is bubbling, about 15-20 min. Remove foil and continue to bake until cheese is browned, about 15 min more. Let cool 10 min. Serves 6.
Logan Rating: ***