BBQ Shredded Pork Enchiladas

Paula Todora

By
@ptodora

Use any leftover meat-roast, chicken, pork w/o BBQ sauce, or ground beef from making tacos-anything! Also, use any type of cheese-pepperjack, monterrey jack, cheddar, american-whatever you have. The object is to use up leftovers here. Use flour tortillas if that's what you have-it works great. paulajeancuisine.com/pork-enchiladas


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Comments:

Serves:

6

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 large
can green enchilada sauce
1/3 c
cream or half & half
10
corn tortillas (i use white corn)
2 c
leftover shredded bbq pork
2 c
shredded cheddar cheese

Directions Step-By-Step

1
Heat the oven to 350 degrees.
Spray a 9x13-inch baking dish with nonstick cooking spray.
2
In a medium saucepan on medium high, heat the enchilada sauce until almost boiling.
Turn the heat to low and add cream. Stir and heat 5 minutes. Remove from heat.
Pour about 1/2 cup sauce on bottom of baking dish.
3
Place tortillas in a tortilla warmer and microwave 30-60 seconds, until warm and steamy. Keep covered and use 1 at a time, covering after removing to keep them soft.
You can also place them in wet paper towels in the microwave and heat.
Fill each tortilla with some shredded pork and a small sprinkling of cheese. Roll tightly and place seamside down in the prepared pan.
Continue until all enchiladas are filled.
4
Pour the remaining sauce over the enchiladas, covering well. Sprinkle with remaining cheese.
Bake, uncovered, 30 minutes.Serves 4-8, depending on appetite.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids