So, I had a bunch of leftover pork tenderloin just sitting in my freezer. What to do???? I also was thinking about enchiladas and how to somehow incorporate them… SO…. pork enchiladas??? The texture is similar to chicken, so, why not?! And you know what? They turned out good!!
I also had some leftover red enchilada sauce from the other night frozen… so I took that out and added a bit of spice to it! It was yummy and filling, and just all together a good mixture.
- 2 cups leftover pork tenderloin, shredded
- 1 cup dry brown rice
- 2 cans (10 oz each) Enchilada sauce OR homemade sauce if you have it (about 2-3 cups worth)
- 1 cup Monterey Jack cheese, shredded
- 1 cup frozen corn
- cilantro for garnish
- salt and ground black pepper to taste
- 2 flour tortillas
- 1/4 cup salsa verde
- 1 tsp. ground cumin
- 1/4 tsp cayenne pepper
- 1/2 tsp. garlic powder
- 1 tsp chili powder
- 1/4 tsp. onion powder
- Cook the rice. I cooked it with 2 cups of water in my rice cooker.
- Preheat oven to 350 F degrees.
- Heat all up in the skillet while the rice is cooking. Add the seasonings and stir until well incorporated. Add rice, season with salt and pepper if needed, and mix well. In a round casserole prepared with cooking spray, place 1 tortilla on the bottom. Then, pour 80% of the rice and pork mixture into the dish. Top with half of the cheese. Top with another tortilla, and the remainder of the meat/rice mixture then with remainder of cheese.
- Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
- Garnish with chopped cilantro and serve warm.
- I also served this with some sour cream (or PLAIN Greek Yogurt) and some guacamole and salsa. Delish!
And for the quote of the day:
Another lighter dish… but DOES have the carbs. No cream or butter though!!! WOOHOO! So… it’s a yummy one!
- 1 1/2 teaspoons extra-virgin olive oil
- 1/2 sweet onion, chopped
- 1 tsp garlic, minced
- 1/4 cup dry white wine
- 1 cup salsa verde (Trader Joes)
- 3 tablespoons chopped fresh parsley, divided
- 2 Cups LS Chicken Broth
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- Pinch of crushed red pepper (if you’d like)
- 1 pound medium shrimp, (30-40 per pound), peeled and deveined
- 1 cup orzo
- 1/4 cup parmesan cheese
- Feta crumbled on top (if so desired)
- 1 oz. pancetta
- 1 TB pesto
- 8 large leaves FRESH basil chopped
- Preheat oven to 400°F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot with 2 cups chicken broth on stove to boil.
- Put the Shrimp single layered on the 9×13 prepared pan. Cover w/1 TB olive oil, salt and pepper and sprinkle with the pancetta. Place in oven and cook for 12-15 min (depending on shrimp size). Heat oil in a 2-quart skillet over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in salsa, 1 1/2 tablespoons, salt, pepper and crushed red pepper; cook for 5 minutes.
- Cook orzo in the boiling chicken broth until tender but still firm, 8 to 10 minutes. Drain and transfer to the skillet with the sauce. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley, basil, parmesan and spinach.
- Stir until cheese is melted and gooey. Serve immediately and drizzle with pesto if so desired.
It was light and fresh and I LOVED it!! I do have a cold, and am a bit congested and therefore could not taste it as well as I probably should have to do a review of this… BUT I really liked it! My husband says that it was very packed full of flavor and a great dinner! No sides needed!
And now, for the quote of the day: