I made a raid on the freezer
and happily found a pork, refried beans, and rice dinner that froze a while ago, and I decided to make it into enchiladas. From the fridge, I snagged half an onion, corn tortillas, a jar of green chiles, cotija cheese, and cheddar cheese that I later chose not to use.
I warmed up the pork and rice in a medium skillet over medium-high heat with a splash of chicken broth.
In another skillet, I sautéed some onion until softened, and built my gravy on top of that using equal amounts of fat and flour, and enough chicken broth to reach the consistency I wanted. My standard gravy ratios are 2 T fat, 2 T flour, make a roux, then whisk in 2 cups of liquid of choice.
Once the gravy was made I added roasted peeled and diced green chiles, to taste. My favorite prepared brand is 505 from Hatch New Mexico.
I love my cast iron comal, it's nice and heavy and perfect for heating up corn tortillas to make them pliable enough to roll enchiladas
Once the tortilla is softened a bit, smoosh (yes, it's a culinary term) it around in the green chile sauce
then add the pork, rice mixture and carefully roll it up and place seam side down in a baking dish. I ended up with 4 enchiladas.
I smothered the enchiladas with the green chile sauce and sprinkled the top with cotija cheese.
The baking dish is the perfect size for my air-fryer so I covered it with foil and baked it in the air-fryer at 350* until hot and bubbly
To serve I topped the enchiladas with shredded lettuce, and cheese and served with the re-heated beans.
I had about 1 1/4 cups of the pork rice mixture and used about 2 1/2 cups of the green chile sauce.
Sorry I don't have a precise recipe, but the next time I do a freezer dive I'll be better about measurements.
And that's that!
