bbq shredded pork enchiladas

★★★★★ 1
a recipe by
Paula Todora
Shell Knob, MO

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.

★★★★★ 1
serves 6
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For bbq shredded pork enchiladas

  • 1 lg
    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

How To Make bbq shredded pork enchiladas

  • 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.