Quick and Simple Enchilada Recipes for Busy Nights
Enchiladas are the quickest and most satisfying meal for those busy weeknights. We have all attempted to make our own sauce from scratch and delicious as that may be, who has time for that on a regular basis? I have cracked the code for the most satisfying store-bought enchilada sauce out there and it is the Siete Red Enchilada Sauce.
I’m going to walk you through two different variations, one of them being Carnitas Enchiladas and one of them being Black Bean Enchiladas!
INGREDIENTS:
For the Carnitas:
3lbs pork shoulder
1 onion cut into quarters
5 cloves of garlic peeled and left whole
1 jalapeno, cut length wise into strips. Deveined and seeded for mild, veins left in for medium, veins and seeds left in for spicy
Cumin
Garlic powder
Cayenne
Coriander
Paprika
Salt & Pepper
2 cups of broth of choice
For the BLACK BEANS:
1 bag Rancho Gordo dried black beans (or brand of your choice)
1 onion quartered
2 carrots chopped lengthwise and in half
4 cloves of garlic peeled and left whole
For the ENCHILADAS:
Siete almond flour tortillas or corn tortillas of your choice
2 jars of Siete red enchilada sauce
4 cups shredded Mexican blend cheese
2 small cans diced green chilis
Optional Toppings:
Chopped cilantro
Sour cream
Shredded lettuce
Pickled jalapenos
Fresh squeezed limes
INSTRUCTIONS:
For the Carnitas:
Season the pork shoulder on all sides with the dried seasoning in your desired amount.
Add the broth to your slow cooker
Place the pork shoulder into slow cooker
Top with all the vegetables
Place on low for 8 hours or high for 4
Preheat oven to 375
Pour one jar of enchilada sauce into a bowl
Pour a small amount of enchilada sauce on the bottom of a 9 X 13 baking dish
Dip tortillas one at a time into the bowl of enchilada sauce covering completely
Fill dipped tortilla with desired amount of carnitas, a sprinkle of cheese and a dash of diced green chilis
Roll up tortilla and place in baking dish
Repeat until baking dish is full
Cover with the remaining enchilada sauce and cheese
Bake for 20-30 minutes
Finish with your desired toppings and serve
For the Black Beans:
Soak beans overnight
Drain and rinse beans
Place in dutch oven and cover with 2 inches of water
Add the vegetables
Bring to boil for 10-15 minutes
Reduce to simmer
Simmer for 1 to 2 hours depending on soak time
Check beans at 45 minutes to ensure you aren’t over cooking
Add salt when beans have softened (optional)
Remove the vegetables and drain the beans
Preheat oven to 375
Pour one jar of enchilada sauce into a bowl
Pour a small amount of enchilada sauce on the bottom of a 9 X 13 baking dish
Dip tortillas one at a time into the bowl of enchilada sauce covering completely
Fill dipped tortilla with desired amount of carnitas, a sprinkle of cheese and a dash of diced green chilis
Roll up tortilla and place in baking dish
Repeat until baking dish is full
Cover with the remaining enchilada sauce and cheese
Bake for 20-30 minutes
Finish with your desired toppings and serve
TIPS & NOTES:
Start your pork in the morning so it will be ready by dinner time
Make the beans in advance so all you have to do is assemble day of
Buy canned beans if you don’t have the time to make them
Combine the carnitas and black beans for fully loaded enchiladas
Sub Siete green enchilada sauce if you prefer it to the red
Buy the bagged pre-shredded cheese to save time
Top with tons of shredded lettuce for a fresh crunchy addition
Skip adding cheese to the inside of each enchilada for a lighter version
Add pickled jalapenos to the inside of the enchiladas for a kick
