Meaty and spicy enchiladas.
Build these enchiladas using leftover carne adovada.
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Dip a corn tortilla in the red chile sauce (or carne adovada sauce) and place on the plate or skillet. Top with some of the spinach, carne adovada, minced onion, sour cream, and cheese or whatever you want to add.
Carne Adovada – When I make carne adovada I leave the pork in large pieces. However, for the enchiladas, I’ll use a fork and pull the pieces apart into smaller pieces. Larger pieces would make these very difficult to stack or roll.
Red Chile Sauce – Sometimes I’ll have enough sauce left in the carne adovada to use it as the red chile sauce. However, if I don’t, I’ll make some red chile sauce from powder or use red chile I have in the freezer. The trick here is getting the right balance of heat or spice. Since carne adovada is usually quite spicy, be careful not to go overboard on the spice in the red chile; otherwise, you’ll be needed some sopapillas and honey to put the fire out.
If you don’t have red chile, you can substitute your favorite enchilada sauce. Here in New Mexico, our enchilada sauce is a red chile sauce.
If you are using leftover pulled pork, then you will need to make a batch of red chile, either from pods or powder. Toss the pulled pork in with the sauce OR pour a little sauce on top of each layer during assembly, in addition to dipping the tortillas in the sauce.
Spinach – Because spinach only needs to be wilted, you don’t need to cook it before assembling these enchiladas. The carne adovada and red chile have enough liquid in them to “steam” the spinach while it cooks in the microwave or oven.
Heating Method – When I want a quick meal and don’t want to heat up the kitchen by turning on the oven, I’ll use the microwave method. Otherwise, I bake the enchiladas in the oven. I find the when I bake them in the oven, I do need to add a little red chile to each serving because the sauce bakes into the tortilla as you can see in the picture above. The microwave method usually yields a rather saucy enchilada; therefore, no additional red chile is needed, unless you want it.
Recipe author: MJ of MJ's Kitchen