Tender, juicy pieces of pork tenderloin, corn and cheese tucked into tortillas and smothered in an easy homemade enchilada sauce.
- 1 can (11 ounces) Ro-tel diced tomatoes and green chiles
- 1 packet taco seasoning
- 1 pork tenderloin (about 1 pound)
- 1 small onion, thinly sliced
- 1 cup corn
- 2 cups shredded sharp cheddar cheese, divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 can (14 ounces) low-sodium chicken broth
- 1 tablespoon chili powder
- ½ teaspoon dried oregano (preferably Mexican)
- salt and black pepper
- 1 can (11 ounces) Ro-tel diced tomatoes & green chiles
- 1 cup sour cream plus more for serving
- 12 - 14 corn tortillas (I use
- In a 4 or 5 quart slow-cooker stir the Ro-tel and taco seasoning together. Stir in the onions.
- Cut the pork tenderloin into 3 equal size pieces and nestle them into the crockpot, turning to cover them with the tomatoes.
- Cook on high 4 hours or low 6 - 8.
- Turn off the heat and remove the pork to a cutting board. Let it cool 10 minutes. Cut it into bite-sized pieces with a sharp serrated knife being sure not to tear it apart as it can get stringy. Add it back to the pot, taste and season with salt and pepper if needed.
- Stir the corn into the pork and 1 cup of the cheese.
- In a large saucepan over medium-low heat melt the butter. Stir in the flour and cook 3 - 4 minutes stirring often.
- Slowly whisk in the broth, chili powder, oregano and a couple dashes each salt and pepper. Stir in the Ro-tel with the juices.
- Turn the heat up and bring to a simmer. Simmer 5 minutes stirring often. Remove from heat.
- Place the sour cream in a small mixing bowl. To temper it so it doesn't curdle add a ladle of the hot broth and stir well. Add 2-3 more ladles of broth and stir well.
- Add the sour cream to the broth and whisk until well combined.
- If you prefer a creamy sauce over a chunky one (<-I like it chunky!) use a stick blender to puree.
- Preheat the oven to 400 degrees F. Butter a 9x13-inch casserole or baking pan. Cover the bottom with a light layer of sauce.
- Working with 3 tortillas at a time wrap them in a damp paper towel and microwave 15 - 20 seconds so they're pliable.
- Place about ¼ - ⅓ cup of the pork filling near the end of each one spread out like a log and roll it up. Place in pan seam side down.
- Repeat until all the filling is used. (If you have to make two layers of enchiladas ladle sauce over the bottom layer and sprinkle with half the remaining cheese before you cover them with the second layer.)
- Pour the sauce over them and sprinkle with the remaining cheese.
- Bake 25 minutes. Let
set5 minutes before serving with a dollop of sour cream and any other toppings you might like.
Enchiladas, like lasagna, are a labor of love. Using a crockpot helps make things easier.
The pork tenderloin is slow-cooked with a can of Ro-tel diced tomatoes and green chiles, a packet of taco seasoning and chopped onions. It’s packed with flavor and turns out so tender you don’t even need a knife to slice it.
To make the tortilla filling the pork is mixed with corn and sharp cheddar cheese then rolled up in corn tortillas. They’re lined up like little soldiers in a casserole dish and topped with enchilada sauce and more cheese.
The enchilada sauce is made with more Ro-tel, chicken broth and sour cream. You can leave it chunky or puree it for a smooth version. It will seem to be on the thin side but will thicken as it bakes.
Bake until bubbly for one of the most comforting meals anywhere.
One of the best versions of enchiladas to ever cross my lips!