Shredded Pork Enchiladas with Southwestern Quinoa Salad

I have posted many times about my love affair with my Spicy Shredded Pork and this is my favorite way to use it. This was actually the worst batch of pork I have ever made, I was trying to save time by using the slow cooker, please for the love of all things holy, do not do it! These enchiladas righted what I had wronged and all was good in the land. I served them with some delicious quinoa, a superfood and extremely trendy at the moment. I am not into food trends generally, they get too played out, but I had a quinoa salad for the first time at a food cart in Denver and have loved it ever since because it has a little more character than rice. I used to make this dinner a lot less healthy before our "lifestyle change" aka, forever diet and it was still absolutely delicious. Sometimes, taking out fat and calories does not mean you will be deprived and it makes you more creative to find ways to impart flavor.

Spicy Shredded Pork Enchiladas
Recipe by Me
Serves as many as you make, 2 enchiladas per person

Ingredients

• Spicy Shredded Pork 
• Corn Tortillas
• Green Chile Enchilada Sauce - I prefer Frontera Grill brand
• Fat Free Spicy Salsa Refried Beans - 1 can
• Shredded Mexican Cheese - Reduced fat
• Non-stick Spray

Directions

1. Pre-heat the oven to 400. Warm the pork so it is easy to manage and warm the beans on the stove on medium heat, stirring frequently until it is soft. Warm the tortillas in the microwave for 30 seconds, wrapped in a damp towel, this makes them malleable and you are able to roll the enchiladas. Spray the baking dish with non-stick spray so you can easily get these suckers out.
2. Spread a bit of the beans across the middle of a tortilla, about a Tablespoon. Pile some of the shredded pork over the top and roll into enchilada form. Place enchiladas seam-side down in the baking dish. Continue until you have your desired number of enchiladas.
3. Pour the enchilada sauce over the top and top with a light sprinkle of cheese. Bake uncovered for 20-30 minutes. If the top is not browned and crispy, run the broiler for a couple minutes for that glorious crispy cheese. Enjoy with a side!

 

Southwestern Quinoa Salad

Recipe by Me

Serves 8

Ingredients

• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 bell pepper, chopped
• 1 can corn, drained
• 1 poblano pepper, finely chopped, seeds removed
• 4 green onions, sliced
• 1 Tablespoon chile powder
• 1 teaspoon salt
• 1 Tablespoon olive oil

Directions

1. Combine the chile powder, broth, and quinoa in a saucepan, bring to a boil and reduce to a simmer and cover. This will cook similar to rice, about 20 minutes
2. While the quinoa is cooking, heat the oil in a saute pan and cook the vegetables excluding the green onions until they are charred. 
3. Fluff the quinoa and add the charred vegetables and the sliced green onions. Serve and enjoy!