Enchiladas al Gringo

Today's recipe can be chalked up under the "accidental discovery" category. Over the weekend, I had a craving for roast, and the older kid wanted shredded pork enchiladas. Generally speaking, I'm not a huge fan of enchiladas. I don't like the corn tortillas, and I don't particularly care for enchilada sauce. The thing is, those are the very things that make an enchilada what it is. But I'm digressing...

The dinner we had that evening was more accurately called shredded pork soft tacos, and the kid didn't get her enchilada fix. The next day, she was still craving enchiladas, and I was itching to experiment in the kitchen a bit, so I tried something out. The result was a new Evan creation that will definitely be added to my culinary repertoire. It goes as follows...

Ingredients:
Pork Roast
Salsa
Flour
One small onion
One tomato
1/2 Green, Yellow or Red pepper
1 Packet of Taco seasoning
1 Can Condensed Cream of Mushroom Soup
Milk
Tortillas
Shredded Cheese

Directions:
Put the pork roast into a crock pot and heat on a low heat. The roast must be cooked until the meat is tender enough to shred with a fork. While the meat is still raw, add approximately 1 cup of salsa and a few pinches of flour. Stir together and let the meat cook for a while.

When the roast is approximately halfway through the cooking process, dice the tomato, onion and pepper and toss them into the crock pot. Let things cook for a while. Once the veggies look cooked (at least an hour before the roast is done though) toss in the packet of taco seasoning and stir the broth.

When the roast is tender enough, pull it out of the crock pot and shred it. Reserve the juices from the crock pot. If the roast is dry, you can add some of the juices to the shredded meat.

After shredding the roast, empty the can of mushroom soup into a bowl that's large enough for mixing. Add about 1/4 to 1/3 can of milk to the condensed soup. Add about 1/3 can of the juices from the crock pot to this mix. Stir them all together and microwave the mixture for about 90 seconds. Stir again to work out any lumps from the soup. The mixture should look thick, but still be pourable. Set aside. NOTE: When I was finished, all of the juices were added to either the sauce or the shredded meat.

Roll the shredded pork into tortillas and place into a casserole dish. (I used flour tortillas, but you can use whatever you prefer). Cover the casserole dish with aluminum foil and bake at 350 degrees for 5 to ten minutes. Just long enough to make sure the tortillas and meat are warmed. Remove the casserole dish from the oven. Discard the aluminum foil. Pour the soup mixture over the tortillas and bake for another 10 minutes or so... just long enough for the "sauce" to start bubbling. Add shredded cheese to the top of it all and let it cook for another five minutes or so... just long enough to melt the cheese.

Enjoy.