Sunday, March 16, 2014

Clean out the Fridge Enchiladas

Here is what I had:

  • Frozen pork tenderloin
  • Chopped bell peppers (from food prep earlier in the week)
  • 1 tomato
  • already opened can of black olives
  • Sour Cream (3/4 of a container)
  • 1 can of green chilies
  • Jar of jalapeƱos
  • Mrs. Dash Southwest Chipotle seasoning
  • Black and red kidney beans (from food prep earlier in the week)
  • corn tortillas
  • Chunk of cheddar cheese

Here is what I made!

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It turned out so good!

Here is what I did:

  • Thawed, sliced and browned pork tenderloin with Mrs. Dash Southwest Chipotle seasoning.  I broke it up into smaller pieces once it was cooked.

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  • Removed meat from pan and added chopped bell peppers, green chilies, and about 10-15  jalapenos, chopped.

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  • Chopped tomato and black olives and mixed them with the sour cream.

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  • Set the black beans out. Nothing needed to be done to those. (earlier in the week I had soaked a bag each of black and red kidney beans over night, then cooked them in the crockpot for 10 hours)

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  • corn tortillas.  I used 12 and tore them into strips.

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Once everything was done, I started layering it: 

corn tortillas – black beans – pork – bell peppers – sour cream mixture.

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This was all the cheddar cheese we had.

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So that went on top.

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I covered it with tinfoil and baked at 350 degrees for 30 minutes.  Then removed the tinfoil and cooked until the cheese was bubbly.

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I am thrilled with how it turned out and would totally make this again.

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