Bacon and Mushroom Enchiladas Suizas

enchiladas-pinterestGood evening and happy Friday, ladies and gents! Today I’m super excited to share not one, but TWO – recipes with you. One recipe for the “suizas”: the slow cooked pork and green sauce topping (which goes great on ANY enchilada, even just plain cheese) and the other recipe is for the enchilada filling. Both recipes are incredibly easy- you wont believe it!

I first tried re-creating “enchiladas suizas” about a year ago. We go to a local Mexican restaurant a couple times a month and it’s one of our favorite dishes to share, so I thought- why can’t I make this at home? (The version we get at the restaurant is a plain cheese enchilada, with pork, green sauce and cheese topping). For these particular photos, and this particular instance, this was left over, frozen pork from a previous batch. When you make this pork recipe, you will have a TON left over (great for a party). Never fear- pop it into a Zip-Loc gallon-size bag and freeze. De-thaw two days ahead of time for your next enchilada endeavor- or if you’re doing the low-carb thing, just eat it plain! You can’t beat it: slow cooked, tender, and full of flavor!

You could also use the pork as a filling for tacos or enchiladas, but I like to use it as a topping in combination with a salsa verde, or green enchilada sauce.

mushroom bacon enchilada 4
Jalapenos add a nice heat to the savoriness of the enchilada filling. And of course, I always serve sour cream with anything that has jalapenos on it!

Bacon and Mushroom Enchilada Filling

  • 5 lb pork shoulder roast
  • 1 packet ranch seasoning (Shhhhh. . . ranch is good on everything)
  • 2, 4 oz cans of diced green chiles
  • 1 packet “McCormick’s Grill Mates Mojito Lime Marinade”
  • 1/2 Tequila ( I like Reposados)
  • 2 Tbsp Apple Cider Vinegar

Slow roast in pressure or crock-pot. Follow your machines instructions! I personally use a pressure cooker, and have to reset it several times- about 3 hours worth. Using a crock-pot, (which I did the first time I made this), I believe I let it cook on high for about 4 hours and turned it down to the low setting for 3 more hours. As I mentioned previously, this recipe makes EXTRA. Save and freeze what you don’t eat and voila- you have a ready made dinner for a few weeks from now!

We paired this dish with Dogfish Head's Namaste- made with pepper corns, orange slices, coriander and lemon grass. Light, crisp and YUMMMMMMM.
We paired this dish with Dogfish Head’s Namaste- made with pepper corns, orange slices, coriander and lemon grass. Light, crisp and YUMMMMMMM.

Bacon and Mushroom Enchilada Filling

  • 1 large Spanish or Vidalia onion, sliced or chopped
  • 1 , 8 oz package baby Portobellos, diced
  • 1 package (about a 1 lb) Nueske’s bacon (click here for link to their site- you won’t regret it!) , cooked, chopped
  • 3 Tablespoons of bacon grease
  • 2 heaping Tbsp Dean Jacob’s “Habanero Seasoning” (Click here to buy on Amazon) (I use this in almost all of my veggie dishes, so good!)
  • 1/2 Tbsp Chili Powder
  • Salt and Pepper
  • Tortillas
  • Shredded mozzarella (8 oz (one bag) for enchilada filling) and a sprinkle for top of enchiladas, OR Cojita Cheese (2 packages)
  • Sour Cream, jalapenos and cilantro for garnishes and topping
  • 1 can of “Green Enchilada Sauce” (store brand is fine) or “salsa verde”. {Ok.      Don’t judge me here for using sauce out of a can. Yes I usually make everything homemade, but this makes the meal quick and easy, and I’ve homemade the sauce several times and find that it really tastes almost the same- and it’s a big time saver. Not to mention the can costs approx $1.15 vs all the ingredients to make it.} So just trust me here, and unless you’re trying to prove something in the kitchen (which sometimes I am) just give in and buy the sauce in the can.
  1. Prepare bacon according to your favorite method. For this particular recipe- I used a microwavable bacon tray to save time. I poured off the grease into the skillet ( again, don’t judge me, it’s not my fault bacon grease makes everything better!).
  2. Saute your onions until they begin to caramelize, in bacon grease.
  3. Add mushrooms and chopped bacon. Add seasoning. Stir for 2-3 minutes.
  4. Lay out your tortillas and add filling and cheese. Roll up and place in greased baking dish.
  5. Repeat until filling is gone. (This should be approximately 4 large enchiladas, or 5 medium sized ones.)
  6. Top with cheese and pour entire can of green sauce on top.
  7. Bake at 350 degrees F for about 20 minutes.
  8. Serve with desired toppings, and make sure you have a shot of tequila or some good booze.  (um- Duh?!)

Afterall, doesn’t bacon go well with everything?

Let me know if you make this and how it turns out! I’d love to hear about your experiences with my recipes! Enjoy.

XO. Kelli

mushroom bacon enchilada 5


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