These enchiladas where not what I had started cooking but turned out delish!! It was meant to be a Mexican Pork Casserole with rice but no-one fancied the rice!
I put the slow cooker on in the morning with Pork Scotch Fillets and a mexican style sauce. Cooked all day, removed the meat and shredded it. I love the idea of the "pulled" style pork which I do have to try some day. Wrapped the meat, beans and corn up and voila an enchilada!
Coat a large frying pan with cooking spray and fry pork until browned and sealed. Remove from pan and place in slow cooker.
To the slow cooker add the onion, capsicums, tomatoes, combined water and taco seasoning. Cook on low setting for 8 hours.
STOVE TOP: Cook pork as above and place in a saucepan along with the remaining ingredients. Cover and simmer for 2 - 3 hours.
Remove pork from slow cooker, cool slightly and shred (I found using two forks made this quite easy). Place in a large bowl. Add the kidney beans and corn kernals.
Preheat oven to 180 deg celcius.
Drain the remainding sauce in the slow cooker through a seive over a large jug or bowl to keep the sauce. Add the drained vegetables to the pork, beans and corn. Mix together well add some of the reserve sauce to moisten (probably about 3/4 - 1 cup).
Warm burritos in microwave for 30 seconds to make them soft for rolling. Place a burrito on the bench, top with some of the pork mixture and roll to enclose. Place in a large casserole/lasange dish that has been sprayed with cooking spray. Continue with remaining burritos.
Cover the rolls with the reserved sauce and sprinkle with grated cheese.
Cook in oven for 30 minutes or until cheese has melted and golden.
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