I made these really delicious enchiladas this week. Homemade refried pinto beans, pulled pork, spinach and cheese drenched in a spicy chili gravy. They were great, but sadly they were one of those recipes that were a product of what was in the fridge, so its highly unlikely they will ever be exactly replicated. On the other hand, the basic recipe makes a great weeknight dinner using whatever happens to be in the fridge.
Because it was an “on-the-fly” weeknight dinner I didn’t get any pictures, so you’ll have to imagine its cheesy-ooziness.
I started with Chipotle Refried Beans from Simply Recipes, they are wonderful and way better then anything that could come out of a can. I made a big batch over the weekend which turned into two dinners this week.
I made a Spicy Chili Enchilada Sauce
1/4 cup butter
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
three cloves fresh garlic
2 tsp ground cumin
1/2 tsp dried oregano
2 T chili powder (or to taste)
2 cups chicken broth
Melt the butter in a skillet and whisk in the flour. Stir for 3-4 minutes until it makes a light brown roux.
Continue stirring and add all the dry ingredients.
Add chicken broth, stirring until the sauce thickens.
Turn heat on low and let sauce simmer for 15 minutes. Add additional broth to thin if needed.
To assemble enchiladas, dip tortillas (corn or flour) in sauce to warm slightly. Place on a cookie sheet, and layer with beans then add pork, chicken, spinach, or any filling of your choice. I used leftover pulled pork from dinner at Rambling Jack’s and some sautéed spinach. Roll them up and place in a baking pan, I used a 8×8 pyrex. Once the pan is full pour the remaining sauce over the enchiladas and top with cheese.
Bake at 350° for 15-20 minutes until the cheese is melted and sauce is bubbling.