While the cat is away the mice will.... eat enchiladas.

As I packed for a trip to visit an amazing friend in SLC, I realized I made a promise to Blake that I would leave him with some food to eat before I left.  For the first time in my life, I am scrambling to pack a bag and make a dish of something to leave behind. For someone with self diagnosed OCD, I successfully waited until the last minute to do everything. After dropping Blake off at work, I came home, walked the dogs, fed them, stuffed clothes in a bag and got started on the easiest and quickest dish of enchiladas I have ever made. I apologize for the lack of pictures. I really was in a hurry.....

Last minute enchiladas

1-1.5 lbs of cooked shredded meat** (I used pork I had made in the slow cooker 2 days ago).
1 diced onion
1 small can of green chiles
1/2t sage
1 large can of enchilada sauce.(Green or red)
8-10 or so corn, wheat or flour tortillas. (preferably the medium size, I have found that the fajita size is too small) Also, I used whole wheat corn tortillas I bought from trader joes.
1/2c each of shredded cheddar cheese and a white cheese (I think I used mozzarella based on how well it melts)
1 can of olives (optional)

Preheat oven to 350

Mix shredded meat, diced onion and green chiles in a large bowl. add salt, pepper and sage to the bowl and mix again.

Spray a baking dish with nonstick spray and pour half the can of enchilada sauce in to a baking dish. I use an 11 by 13 dish for just about everything. It ensures leftovers for a few days.

Assemble the enchiladas by holding the tortilla with one hand and scooping the meat mixture in to the tortilla. Don't overload the tortilla or it won't close when you put it in the pan. Put about 1/4c in each tortilla (maybe a little bit less. I never measure) Sprinkle with cheddar cheese and roll the tortilla and place in the baking dish. Repeat this step until all of the meat mixture is gone. Pour the rest of the can of enchilada sauce on top of the enchiladas and sprinkle with the white cheese.

Wrap in foil and place in the preheated oven for about 30 minutes. After 30 minutes, remove the foil and put back in the oven for an additional 10 minutes. The cheese and sauce should be all bubbly by this point.
It takes a while to bake this dish but the prep time is very minimal if all of the ingredients are already cooked or prepped.

**To make the slow cooker pork, I placed a pork blade roast (I think it's also called the rump roast) of about 2 lbs in the slow cooker with a half cup of water. Add salt, pepper and 1/2t chili powder and cover and cook on low for about 7 hours.

Make nice with your slow cooker. It will be the best tool in your kitchen if you know how to use it. More on slow cooker recipes in the future!