BBQ Shredded Pork Enchiladas
- 1 large
- can green enchilada sauce
- 1/3 c
- cream or half & half
- corn tortillas (i use white corn)
- 2 c
- leftover shredded bbq pork
- 2 c
- shredded cheddar cheese
Spray a 9x13-inch baking dish with nonstick cooking spray.
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.
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.
Bake, uncovered, 30 minutes.Serves 4-8, depending on appetite.