|Photos courtesy of the Cooking Corner.|
The enchiladas called for grated SPAM. Never in my life would I have thought of grating that jelled meat. It worked great and was easier than anything else I've ever grated, but it did look a little weird.
Our efforts were interesting, tasty and easy. The leftover enchilada filling has rice in it and would be good stuffed into bell peppers, tomatoes or even as a side like Spanish rice. What a nice new twist to an old American classic food.
2 T. olive oil
4 cloves garlic, minced
1 green bell pepper, chopped
1 onion, chopped
1 15-oz. can black beans, drained and rinsed
2 tsp. dried cilantro
2 cups cooked white rice
2 cups shredded Mexican blend cheese, divided
1 28-oz. can red enchilada sauce
8 8-inch flour (or corn) tortillas
Heat oven to 350°F.
In large skillet, heat oil to medium. Cook onion, garlic and green pepper for about 5 minutes or until onion is softened. Add grated Chorizo SPAM® and fry for 5 minutes or until meat is browned. Save about 1/4 cup of the mixture for garnish.
|Enchilada filling before adding rice.|
Spoon 1/2 cup of enchilada sauce over the bottom of a 9x13-inch sprayed baking dish.
In another large skillet heat enchilada sauce over low and dip tortillas in sauce, coating well. Spoon SPAM® mixture in the center of each tortilla. Roll up and place seam side down in baking dish. Pour remaining sauce over tortillas.
Top with the remaining shredded cheese. Cover with foil and bake 45-50 minutes or until hot and bubbly. Remove from oven and let sit for 10 minutes.
|Enchiladas just out of oven.|
Serves 8. Note - They are very filling. Use leftover filling in stuffed green peppers, in an omelet or as a side dish.
This recipe inspired by the SPAM website at http://www.spam.com