Spicy Pork Tinga Enchiladas

    My schedule this year is a little more hectic then it has been in previous years because I've been going straight from work to zumba and not coming home until 6:30 or 7 on Tuesdays and Thursdays.  Since this is fairly late I've been searching for crock-pot recipes to make on these days so that I can come home and immediately eat a hot meal.

    A great recipe I have found is for pork tinga enchiladas.  The pork marinates in the crock-pot in a smokey, spicy, tomato based sauce all day.  When it's time to eat the pork goes on a tortilla along with black beans, cheese, and cilantro.  It's a delicious meal that is easy to prepare in the morning.  The pork is spicy and full of flavor.  The beans and cilantro cut through the spice and give the enchiladas a wonderful flavor.  We topped ours off with a little sour cream and served it with a side of rice.  There was also enough left to have for lunch the next day.

Spicy Pork Tinga Enchiladas (adapted from What's Cookin, Chicago?)
2 pounds boneless pork loin, fat trimmed, cut into 1 inch pieces
1 medium onion, chopped
1 green pepper, chopped
3 garlic cloves, minced
4 sprigs fresh thyme
2 c. beef broth
1 t. olive oil
1/2 t. oregano
1 (14 oz) can tomato sauce
4 minced, canned chipotle chilies in adobo sauce
1 t. pepper

For the toppings:

4 oz. shredded pepper jack cheese
4 oz. shredded cheddar cheese
1 (14 oz) can black beans, drained and rinsed
1/4 c. chopped cilantro
8 tortillas
1 c. enchilada sauce

1.  In a slow cooker combine all the ingredients from the pork through the pepper.  Cover and cook on low for 6-8 hours.

2.  After 8 hours, use two forks and shred the pork meat in the crock-pot. 

3.  In a large bowl combine the cheeses, black beans, and cilantro.

4.  Preheat the oven to 350 degrees.  Spray a 9 x 13 baking dish with cooking spray.

5.  Place 2 tablespoons of pork tinga filling in the center of each tortilla.  Sprinkle with the cheese mixture.  Roll up the tortilla and place seam side down in the baking dish.

6.  Sprinkle remaining cheese mixture on top of the enchiladas and then pour the enchilada sauce over top.  Bake for 20 minutes.

This post linked to:

Frugal Food Thursdays, Full Plate Thursdays, 

Cooking Thursdays, It's A Keeper Thursday, Bacon Time