Cassie’s Ruminations

Layered Pork Enchiladas

With the leftover tenderloin from last night, I made these layered enchiladas. I cut up the pork into small chunks and browned them up in a skillet with a bit of olive oil, with the additional seasoning of cumin and chili powder. I then added a can of fat free refried beans and about a cup of dark red enchilada sauce to the skillet and stirred to combine well, bringing it to a boil. I sprayed an 8″ x 8″ pyrex baking dish with non-stick spray and lined the bottom with four corn tortillas, then added my pork mixture, topped with another four corn tortillas, and poured about another cup of enchilada sauce over the top. Into a 425 degree F oven for 20 minutes to let it all come together, and my leftover pork was transformed 😀 This was a really good hearty, albeit unattractive 😛 , meal for a drizzly evening.