Wandering through Trader Joe’s, wondering what I was going to make for dinner—this is actually not an uncommon occurrence. I saw a package of pre-cooked pork carnitas. I could do a quick pork taco with that, but I make tacos almost every week. Walking down another aisle, I saw Trader Joe’s enchilada sauce, and it clicked—pork enchiladas!
The problem with making enchiladas has always been that it is a long two part cooking process. Cooking the filling and then assembling and cooking the enchiladas. By starting with precooked pork it cuts down the process enough to be a weekday meal.
Searching the rest of Trader Joe’s aisles I found chilies, cilantro, onions, refried beans, and tortillas. With my ingredients in hand, I was good to go. While Trader Joes, had canned chilies, I decided to use fresh that I picked up at nearby store—fresh is almost always better.
Note: Trader Joe’s has its own recipe for a enchilada casserole, but I do not think olives, green onions, or gobs of greasy cheese belongs in an enchilada.
Karl’s Trader Joe’s Pulled Pork Enchiladas
½ lb. Trader Joe’s pork carnitas (half a package)
1 medium yellow onion
1 bunch cilantro
1 Tbs. corn oil
2 cans Trader Joe’s diced green chilies
OR 1 Poblano chili, cut into matchsticks
1 Anaheim chili, cut into matchsticks
(Optional) 1 cup cheddar or Mexican cheese, grated
1. Heat the pork for one minute in a microwave save covered bowl.
Tip: Warming the pork makes it easier to break apart.
2. Shred the pork into small pieces and set them aside.
Tip: You may use two forks, but fingers are still the best tools for this.
3. Slice the onions, pole to pole, into thin half moons.
4. Coarsely chop the leafy parts of the cilantro and set them aside.
5. Mince the cilantro stems.
6. Heat the oil in a sauté pan over medium high heat.
7. Sauté the onions and cilantro stems until soft, about 5 minutes.
Note: If using fresh chilies, add and cook them with the onions.
8. Add the canned chilies and pork shreds to the onions.
9. Heat the mixture through, about another 3-4 minutes.
10. Remove pan from the heat and add half a cup of the enchilada sauce.
11. Toss to coat the ingredients with the sauce and let it cool a bit.
12. Put the refried beans in a microwave safe bowl and warm them for 1-1½ minutes.
Tip: Heating the beans a bit makes them easier to spread on the tortilla.
13. Pour half a cup of the enchilada sauce in a casserole dish.
14. Taking the tortillas one at a time, spread some beans down the center of the round tortilla.
Note: This recipe makes about 9-11 enchiladas, depending on how full you make each one. Divide the beans equally between the tortillas.
15. Put 2-3 tablespoons of the filling over the beans.
Tip: If you are using cheese, place some cheese over the filling.
Note: If using cheese, save some to sprinkle over the enchiladas during the last ten minutes of baking.
16. Carefully role the filling ingredients in the tortilla and transfer it to the casserole.
17. Put some of the enchilada sauce in a cup and brush it all over the outside of the just rolled enchilada.
Tip: Roll the tortillas very carefully. If the tortillas are even a little bit stale they will be very brittle and crack as you roll. If this is the case, wrap the tortillas in a paper towel and microwave them for one minute to soften them.
Note: Refill the sauce cup as necessary. Plan to use the whole bottle of sauce for this dish.
18. Continue filling, rolling and brushing on the sauce, until you run out of ingredients or space in the casserole.
19. Brush any remaining sauce over the enchiladas.
20. Pre-heat the oven to 350º F.
21.Bake the enchiladas for 30 minutes.
Note: If using cheese, spread the remaining cheese over the top of the enchiladas after 20 minutes and continue baking for another 10 minutes.
22. Let the enchiladas cool slightly before serving and garnish with the fresh cilantro.