Sunday, February 25, 2018

Pulled Pork Enchiladas



Happy Sunday! It was a beautiful one here in Chicagoland. It's been a while since I've cooked on a Sunday night so I wanted to make a family favorite like these Pulled Pork Enchiladas. This recipe is perfect for BBQ lovers or those who are looking for a simple way to use up leftovers. I had a pork butt that I needed to use so I slow cooked it and shredded the pork to use as the filling for this hearty and delicious dish. BBQ Chicken would work as well. If you are looking to mix things up then be sure to give this tasty dish a try!



Pulled Pork Enchiladas
Serves 4

Ingredients
2 cups cooked and shredded boneless pork
1/2 cup BBQ Sauce
8 flour tortillas
1/4 tsp. cayenne pepper
1/4 tsp. salt
2 cups shredded Mexican cheese blend
2 cups red enchilada sauce
1 can chopped green chilies



Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.

Mix pulled pork with BBQ Sauce, cayenne pepper, salt, and green chilies. Mix well.

Add 1/2 cup of enchilada sauce to your baking dish. Spread it around so it coats the entire bottom of the dish.

Assemble the enchiladas by spooning 1/4 cup of the pork mixture down the middle of your tortilla. Sprinkle 2 tablespoons of cheese on top of the pork. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 8 tortillas. Place the tortillas side-by-side in the dish.

Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 20-25 minutes.

Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).

Garnish with any other additional toppings of your choice. Enjoy!

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