Salsa verde: Pretty much any other liquidy jarred salsa. Obviously you can also use fresh pineapple… but we’re going for ease here, people! Oregano : Another dried herb, like basil or coriander (which is actually dried cilantro)Ĭan of crushed pineapple : If you can’t find crushed pineapple, you can buy another canned pineapple option - like rings or chunks - and crush it up with your hands, a potato masher, or even pulsed just a little bit in the blender. Pork : Use any other ground meat or alternative ground meat product such as Impossible Foods. Scallion : 1 shallot or 1/2 yellow or white onion, diced (you may have to cook these a little longer to get them soft) BUT FIRST, read the preparation note in the “flour tortillas” sub below. Gluten-free : Use Siete Foods grain-free tortillas or corn tortillas. The moisture will make the flour tortillas very soft and gooey on the bottom - it’ll feel very cheese-like. If you are going cheese-less you can try this: Use flour tortillas and try to assemble your enchiladas a few hours ahead of time, letting them sit in the salsa verde. If you don’t like vegan cheese just omit. Vegetarian : Use an alternative ground meat product like Impossible Foods meat or tempeh.ĭairy-free: Use vegan sour cream and your favorite df shredded cheese. Before cooking, pour the salsa verde into the skillet, place the enchiladas back in, and top with remaining salsa and cheese. Store them in the skillet or casserole dish wrapped tightly with plastic wrap or foil, or in an air-tight container. Make ahead : You can cook and assemble the enchiladas up to 24 hours in advance, but don’t soak them in the salsa verde yet (unless you like your enchiladas really soggy). OR freeze the rest of it for next time you make this! Or just add some more on top when you add the salsa verde (they will turn out on the sweeter side) or as garnish. Make a quick pineapple salsa with it by adding some smashed or diced avocado and lots of chopped fresh cilantro. Special ingredient : You'll have some leftover crushed pineapple. Or you can bake from frozen - again in an oven-safe dish, for closer to 45 minutes, or until warm. To reheat, either let them thaw then bake in a oven-safe dish (like your cast-iron skillet or a casserole dish) for 20-25ish minutes, or until warm, in a 375☏ oven. Put any leftover enchiladas (or the whole batch if you’re food prepping!) in a gallon-sized Ziploc, taking care to squeeze all of the air out as you do. Leftovers are a good thing: Yep, you can freeze these after they’ve been baked. Stir in 8 ounces spinach until totally wilted. Stir until the meat has absorbed the liquid. Stir in 1/2 cup crushed pineapple and 1/4 cup salsa verde. Break the pork into tiny crumbles with a spatula, stirring frequently until cooked through and all excess moisture has evaporated. Add 1 pound ground pork, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1 teaspoon cumin, and 1 teaspoon salt and turn the heat up to high. Cook the sliced scallions and 4 minced garlic cloves until softened, for 2 to 3 minutes. Warm 1 tablespoon neutral cooking oil in a large nonstick skillet over medium-high heat. Optional toppings: pickled red onions, thinly sliced red onion, avocado slices, cilantro, hot sauce, etc. Large ovenproof skillet (preferably cast iron )ġ/2 cup crushed pineapple (from a can of crushed pineapple - see notes for ways to use the rest)ĥ to 6 (10-inch) flour tortillas (see sub note for alternatives!)Ĩ ounces shredded cheddar, Mexican, or pepper jack cheese
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