Page 23 of Sex On A Plate

Flop another tortilla into the dish. Repeat the distribution of pork. Roll tight-ish. Push alongside the other enchilada. Drag back the sauce. Repeat. Repeat. Repeat. When you run out of real estate, you’re done.

On the last enchilada, roll it around to make sure you have it covered in sauce.

Repeat the process for the 8x8 pan.

Look everything over. If you did your job correctly, the outer edges of all enchiladas should be covered in sauce. If they are, you’re almost done.

Cover the top of the enchiladas with shredded cheese, leaving the very edges uncovered. Spread the cheese around with your fingers, making sure you’ve got it distributed evenly.

Wash your hands.

Dry them.

Drizzle (drizzle, not cover, slop, or slather) some (or all, depending on what’s left) of the remaining enchilada sauce over the top of the cheese.

Cover each dish with aluminum foil. Bake for 25 minutes covered. Uncover and cook for an additional 10-12 minutes in the oven.

Serve with a salad, Mexican rice, or quesadillas. I prefer shredded lettuce, cream cheese, and salsa with mine. If you prefer Mexican Rice, that recipe is in here somewhere. I randomly placed it with a spicy dish.

Regardless of how you choose to serve them, I have no doubt these will become a family favorite.

NOTE: This recipe can be used for chicken or beef enchiladas as well. Simply use the shredded chicken from the previous recipe, but add cumin, chili, and cayenne powder to it and simmer it in a skillet with a little water (half a cup) until the water is evaporated (or use a prepared taco seasoning packet). For beef, prepare taco meat as if you were making tacos.

Enjoy.