Inspired by: José Olé® Taquito-Enchilada Bake
This is a recipe you find on the back of a taco shells or in an ad filled with coupons. It’s one of those semi-homemade type meals. I wanted to make mine with some pork I had in the freezer rather than premade, frozen taquitos. (Which are actually a little pricey.)
Prep: 15 minutes (Plus 4 hours of crock pot time) | Cook: 25 Minutes | Bake: 375° |
Makes: 4-6 servings
Pok shoulder or tenderloin (I used half of a good-sized pork tenderloin)
3-4 cloves of garlic, minced
1/2 Tbs cumin
1/2 Tbs red pepper flakes
1/2 Tbs ancho chili powder
1/2 C water
1 (20-oz.) can red enchilada sauce
10-12 tortillas (taco sized)
1 1/2 cups shredded 3-cheese Mexican blend, divided
1 (16-oz.) can refried beans, heated
1/3 cup each: sliced green onions and diced red onions (combined)
1 (2.25-oz.) can sliced black olives, drained (optional)
Sour Cream (optional
Place pork in crock pot. Slice orange and lime in half and squeeze juice from each into crock pot. (I went ahead and threw the halves into the crock pot for added flavor-just be careful, the peels could cook down and leave a bitter taste.) Add all seasoning and garlic, along with water. Stir together. Cook on high heat for about four hours or until pork easily shreds. Once cooked, let cool.
For enchilada bake:
Preheat oven to 375°F. Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2-inch baking dish.
Fill tortilla shells with shredded pork and roll into taquitos. Line in baking dish in an even layer.
Evenly spread heated refried beans over taquitos. (Just heat for a minute. It makes them easier to spread.)
Top with remaining sauce, onion mixture and cheese. Bake, covered, for 25 minutes or until heated through. The last 5 minutes of baking, uncover to allow cheese to brown a little. Garnish with onions and olives. Serve with sour cream if desired.