Some things are too good not to share. Last night I served enchiladas for dinner. In between the groans of happiness, my son said “Mom, these of the best enchiladas you’ve ever made, how did you do it”? With a smile and a wink I replied, “I cooked all night”.
How did I do it you ask. How did I make all-night enchiladas. Let me share my secret with you. It’s called the invention of the Crock-Pot. Invented in 1971, I believe the crockpot is the most incredible creation the kitchen has ever seen. A little known fact about the Crock-Pot is that 30% of people that own Crock-pots actually own two. That is how cool this piece of kitchen equipment is.
Well, now that my secret is out I guess it’s time to share the recipe that will create sounds of happiness at your dinner table.
Let’s get started.
Here are the items that you will need to make all-night enchiladas.
One can of tomato soup
One can of green chile enchilada sauce
One pork shoulder roast
2 cups of grated cheese
One can of red enchilada sauce
One more cup of grated cheese
Directions: The night before you want to serve dinner put the tomato soup, green chili enchilada sauce and the pulled pork shoulder roast (preferably frozen) in your crockpot. Ooo, that was hard, now it’s time to take a break. Time to sleep now and have sweet dreams. When you wake, your house should smell like bacon, and you will know your Crock-Pot has had success.
Grab a cup of coffee and you’re ready to make your all-night enchiladas. You will need a 9 x13 greased pan, I prefer the olive oil spray to make it easy. Pull out your tortillas, red enchilada sauce, and 3 cups of grated cheese. Start by transferring the meat from your crockpot to a sauce pan, plus one or more cups of the sauce from the Crock-Pot. Make sure your pork is shredded before you pull it from the Crock-Pot. Add 2 cups of grated cheese, and maybe a sprinkle or two of spice if you like. Stir until the cheese is melted.
Now it is time to fill your tortillas and line them in your pan. When your enchiladas are all nicely lined up in your 9 x 13 pan, (like little pigs in a blanket) top with your red enchilada sauce and one more cup of grated cheese. Cover with foil and pop them into the refrigerator until you’re ready to cook them. They take about 30 minutes to reheats at an oven temperature of 350°.
Wala! You have now created yummy magic!
I highly recommend making an extra batch or two to freeze or share with a neighbor or friend.
Enjoy and happy eating!