I got to see my sister this week!
I know I have talked about the amazing little Mexican place down the road before, and it serves as my inspiration again for this dish. This place has the most amazing cheese enchiladas, covered in sauce and tender pulled pork. When I made carnitas last week, I knew that this was the perfect use for them.
This recipe uses my Carnitas recipe from a previous post, along with cheese enchiladas and a delicious homemade enchilada sauce. Cheese enchiladas, in themselves, are not the most exciting dish of all time. What makes it special is the sauce and the carnitas. Oh boy are you in for a treat. Enchilada sauce is basically a tomato-chile sauce, and I found the trick to be a combination of fresh chiles and spices that balances beautifully. Most recipes either stress one thing or the other. Both is amazing. Next time you are making any sort of enchiladas, I definitely recommend making the sauce yourself. It is pretty simple, and you will never want to buy enchilada sauce again.
- 1/2 white onion
- 2 cloves garlic
- 1 jalepeno
- 3-4 chipotles in adobo
- 2 T flour
- 2 cups chicken stock
- 1 large can crushed tomatoes
- 8 oz tomato paste
- 1 T adobo pepper
- 1 1/2 tsp paprika
- 1 1/2 tsp chili powder
- 1 tsp cumin
- salt and pepper
- ~10 8-inch corn tortillas
- 8 oz queso chihuahua, shredded
- 12 oz queso enchilado, shredded
Chop the onion, garlic, jalepeno, and chipotles. Cook in a tablespoon of olive oil on medium heat until soft and cooked through. Sprinkle the flour over the veggies, and mix throughly.
Add the chicken stock, and stir until very thick. Sift in more flour if necessary to get it very thick. Then pour in the crushed tomatoes, tomato paste, and spices. Add more or less spices depending on how spicy/peppery you want it to be. Adobo pepper is a great one to add a little extra of to get more peppery flavor without adding more heat.
Simmer the sauce until all the flavors combine and the sauce thickens, about 10-15 minutes.
Mix together the two types of cheese, or whatever other cheeses you like in your enchiladas. For each tortilla, set it on the top of the simmering enchilada sauce until heated through. Set it sauce side down in a 9×13 baking pan. Fill with ~2 T of cheese, then roll tightly. Lay in pan with the seam side down. Fill the pan tightly with the rolled tortillas. Top with sauce, then sprinkle remaining cheese over the enchiladas. Bake at 350 degrees fahrenheit for about 15 minutes.
When done baking, let cool for about 5 minutes. Then serve each portion topped with carnitas.
Fab. Fab. Fabulous!