Since I have leftover carnitas, this is a Mexican-style version of corned beef hash (aka enchiladas, aka aka fun with leftovers...)
After a couple days of rice and beans, I was craving potatoes. The idea of the potatoes cooking in the flavorful broth sounded appealing, plus having different veggies other than beans.
2 Potatoes, peeled and diced (about 2 C)
3/4 C Broth
1/2 C Water (to dilute the extra strength broth from the carnitas)
1 Green Onion, chopped
1 T Cilantro, chopped
1/2 C Peas
1/4 C Carrots, coarse chop
1/2 C Carnitas, chopped (Didn't want too much meat, but can add more as desired)
1/2 C Frozen Chopped Spinach, defrosted
Simmer potatoes in the broth, add green onions and cilantro, cook until soft, about 20 minutes.
Add peas, carrots and carnitas during last 5 minutes.
Remove the potatoe mixture and reserve the liquid.
In lieu of an enchilada sauce, I used the broth to wet and soften the tortillas. Add more as needed.
about 1 T of spinach followed with about 2 T Potato mixture.
Roll and Repeat
With the leftover broth, mix in 1/4 C of salsa.
Pour over top of rolled enchiladas and top with cheese.
Bake in oven: 350F for 10 minutes to melt cheese.
The Final Dish
Enchilada served with the rice and beans and a dab of guacamole.
Even though the enchilada looks on the dry side, the tortilla absorbed some of the broth which made them quite moist. The flavor was good with the potatoes picking up the flavors of the broth, green onions and cilantro.