Pulled Pork Enchiladas with Spiced Tomato Sauce

A couple of month ago, I wrote about nesting, freezer meals and preparing for the arrival of our first child. Well, our daughter arrived at the end of September, and boy am I glad that I took the time to stock up the freezer! For those days when you just don't have time to think about lunch or dinner, these make ahead meals really save the day!

One of the make ahead dishes that I already shared with you was my Roasted Chicken (or pork) Enchiladas with Salsa Verde, Sour Cream and Cilantro Sauce. 

In addition to those enchiladas, I also made another variation of this dish with a spiced tomato sauce.  After a long, cold day, we pulled one out of the freezer last night and happily enjoyed this warm, homemade but pre-made meal.  It was so comforting on such a cold day, but because it had been made in advance, it took only an hour in the oven, and literally no work!

I made these enchiladas using the pulled pork from my Pulled Pork with Crispy Pork Crackling that I shared last year. Again, you could use chicken instead or you could make the vegetarian enchiladas by sauteeing some bell peppers, onions, zucchini, eggplant, or a combination of whatever veggies you like cut into strips.

Again, it takes very little additional effort to make a double batch and freeze for later. You will be so glad you did!

Pulled Pork Enchiladas with Spiced Tomato Sauce

Serves 4-- Makes 18 enchiladas

For the Sauce

2 tbsp Vegetable Oil

2 cloves Garlic, minced

3 tbsp Flour

1 1/2 cups Water

1 can Tomato Puree (398 ml/ 13.5 oz)

1 1/2 tsp Chili Powder

1 tsp Cumin

1 tsp Dried Oregano

1/2 tsp Onion Powder

1/2 tsp Salt

1/2 tsp White Pepper

18 Corn Tortillas, 6 inch

6 cups Pulled Pork

1 Medium Onion, diced

1/2 cup Pickled Jalepenos, chopped

1/2 cup Cilantro, chopped

3 cups Cheese, shredded (cheddar, marble, mozzarella)

Preheat the oven to 350 degrees Fahrenheit.

Heat oil in pan. Add garlic and hot sauce and cook for about a minute. Whisk in the flour and cook for a couple of minutes. Add the water and whisk until smooth. Stir in the tomato sauce and spices. Remove from heat.

Heat the corn tortillas either by wrapping in foil and placing in the oven for about 10 minutes or placing in the microwave for about 45 seconds until soft.

Add 1 cup of sauce to the bottom of a casserole dish.  Set aside 1.5 cups of cheese. In a large bowl, mix together the rest of the cheese, the pork, jalepenos, cilantro and the diced onion. Place some of the pork mixture into a tortilla and roll tightly, then place seam side down into the dish. Continue with the rest of the tortillas.  Pour the rest of the sauce over the rolled enchiladas and sprinkle with remaining cheese.  Bakes for 25-30 minutes until bubbly.

Serve with salsa, sour cream, guacamole, beans and rice.

To freeze: Cook the sauce and cool completely. Assemble the enchiladas in portion-friendly dishes and wrap well with plastic wrap or foil. Bake from frozen, covered, at 350 degrees for about an hour or until warm throughout. Remove cover for last 10 minutes of baking.