We love Mexican food. I know we’re not alone in that fact, but we seriously eat some sort of Mexican dinner at least once a week. I love my husband for this, because he does not come from a spice loving family, and I don’t know what I would do if I had married a picky eater. That being said, when I made the pork tenderloin for these enchiladas, I originally planned on them being a filling for tacos, but Jim said, although he liked the flavor of the pork, he just couldn’t “see” them as being the main portion of a taco.
Great. Now what would I do with the 2 pounds of pork tenderloin in the refrigerator?
My immediate thought was enchiladas, but I needed a sauce that would both compliment the flavor of the pork and balance out the spice. I found it at Mary Ellen’s Cooking Creations with her Creamy Roasted Tomatillo Sauce. Like she noted in her blog, it was a great balance of creamy, tangy, and a little kick at the end. Now, although I originally thought enchiladas, and still liked the idea, I knew this week was going to be a crazy one when it came to work, so I decided that I would be a little lazy, and save myself some time, but doing a layered bake instead of rolling individual enchiladas. I didn’t exactly need a recipe for the enchilada bake, but found a basic “framework” for my recipe with Cooking This & That’s
Enchilada Casserole recipe.
The resulting casserole is full of flavor and came out just as I’d hoped, with a balance of flavors and textures. When I asked for Jim’s feedback for next time, I was told not to change a thing. Not a bad review if I do say so myself. He must have meant it too, because he even helped clean up the kitchen. J
Tomatillo Sauce ingredients ready for the oven.
- 3 lbs Pork Tenderloin
- ¼ Olive Oil
- ¼ cup water
- 1 jar salsa
- 1 Tbsp Taco Seasoning (I used Penzey’s)
- 10 small/medium tomatillos; remove husks and wash; cut into halves or quarters
- 2 jalapenos, roughly chopped
- 1 onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 Tbsp Olive oil
- 1 tsp Salt
- 1 cup cilantro, roughly chopped
- 1 tbsp butter
- 1 tbsp flour
- ½ cup half & half
- 3 oz Monterrey Jack cheese, shredded
- Dash of salt
- 18 corn tortillas
- 2 ½ cups Monterrey Jack cheese, shredded
- Put all ingredients into crock pot.
- Cook on high for 6 hours or low for 8.
- Set pork aside to cool.
*Store in a Ziploc bag or other container with its juices from the pot until ready to assemble enchiladas.
- Combine the first 5 ingredients in a baking dish. Roast on 450 degrees for about 20 minutes, or until tomatillos are tender.
- In a pot, melt butter and add flour to make a roux.
- Add roasted veggies, cilantro, and the salt. Mix everything together and then puree. I used my handheld immersion blender, but if you don’t have one you could use a blender.
- Slowly add the cream.
- Add the cheese and stir until melted.
- Let lightly simmer until you are ready to assemble your enchiladas, stirring occasionally.
- Preheat oven to 350⁰. Coat a 9 x 13 baking dish with cooking spray.
- Layer 6 tortillas on the bottom of prepared baking dish, cover with ½ of the pork and 1/3 of the sauce. Repeat the process, and end with a final layer of tortillas, sauce, and remaining cheese.
- Cover with foil and cook for 25 minutes. Uncover, and bake an additional 10 minutes. If top is not browned to your liking, broil for 2 to 3 minutes.
- Let cool for 5 to 10 minutes to allow to set. Serve with salsa and/or sour cream, if desired.