pork steak enchiladas with Spanish rice
Started out with pork. Marinated with a dry rub of garlic powder, onion powder, cumin, paprika, salt, etc. Sautéed in a 2tsp olive oil. Slice then dice the meat once it's cooked/browned for 4-5 minutes on each side.Â
Make the sauce: Sauté diced onions and garlic in real butter.  Also add cilantro flakes and red pepper (jalapeño if you have it). Add 1 and1/2 cups of chicken stock. Cook on medium high heat for 4 minutes, add 1 large can of green chilies enchilada sauce.Â
Cook it down
Compose enchiladas: large sized flour tortillas, cheddar cheese, diced pork, pinto beans (cooked earlier), and some of the enchilada sauce.Â
Pour half the remaining sauce over your enchiladas and cheese, then bake for 18 minutes (about 400 degrees Fahrenheit).Â
Add more cheese to the top and pour the rest of the sauce on the top. Then bake for 5 minutes.Â
I made Spanish rice to go with this dish. Add sour cream and sliced scallions or red pickled onion for garnish.Â
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