Tuesday, September 4, 2018

Pork Enchilasagna Crunch Wrap

I had a pork roast and was going to make Enchiladas but my corn tortillas had gotten torn open so
they were crusty. I decided to take a crunch wrap recipe and cross it with my enchilasagna recipe and go on that. They turned out SO delicious I had to post. I really hadn't planned on a post so not much in the way of pictures. (I stole some from my previous crunch wrap recipe to fill in how to layer it)

12 burrito sized flour tortillas

Canola oil for brushing

2 lbs pork roast, lightly seasoned, cooked and shredded
(I used my pressure cooker)

1 can black beans, drained and rinsed
1-7 oz can diced green chilies

Shredded Sharp Cheddar to taste
Shredded Cotija or Anejo to taste (parm is ok if you can't find it)

3-4 green onions(including whites), sliced
1/2 cup chopped cilantro

1/3 cup canola oil
1/4 cup flour
6 TB chili powder
16 oz can tomato sauce
1/4 cup white vinegar
2 cups chicken broth
2 TB cumin
3-4 cloves garlic, minced
1 tsp onion powder
salt and pepper to taste


Heat oil over medium heat, add in flour and chili power, whisk well until it turns dark brown.
Add in tomato sauce, vinegar, broth and seasonings.  Heat and whisk for 8-10 minutes until nice and thick...

Reserve 1 cup for topping

Mix shredded pork and the black  beans into the remaining sauce.

In a large pan (I used a broiler pan), brush canola oil all over the bottom and up the sides. Place 6 tortillas around the edges of the pan and over the sides, place a 7th in the middle.

Brush the tortillas with oil.

Spread 1/2 the meat mixture over the tortillas, along with 1/3 of the green chilies and shredded cheddar to taste.

Cut 3 tortillas into quarters. Arrange a layer of the quartered tortillas over meat layer.

Spread remaining meat mixture, 1/3 of the green chilies and more shredded cheddar over the tortilla layer.

Place 2 more whole tortillas over the center of the dish and fold the outer layers up over the top, brush with more oil.

Place a sheet of parchment paper over the top and place a metal pan over the top

Bake at 350 for 45 minutes.

Remove metal pan and parchment paper, spread the reserved cup of enchilada sauce over the top, sprinkle on cotija or anejo, a bit more cheddar, the remaining green chilies, the green onions and the cilantro.

Bake 5 minutes more to melt the cheese.

Allow to set for 10 minutes before slicing.

Top with sour cream, jalapenos, olives or whatever else your heart desires!