Smoked Pulled Pork Enchiladas
A great use for leftover smoked pulled pork. Smoked pulled pork enchiladas.
Servings: 4 -6 servings
Cost: $12.00
Ingredients
- 3 ½ cups homemade red chile sauce or one store-bought 28 oz can
- 1 tablespoon olive oil
- ½ cup onion diced
- 3-4 cups leftover smoked pulled pork (3 for the filling 1 for the top, optional)
- 12 corn tortillas
- 2 cups shredded cheddar cheese more or less depending on how cheesy you want them
- Cilantro for garnish (about ¼ cup)
Instructions
- Preheat oven to 350 degrees.
- Heat up red chile sauce in a large skillet to get warm.
- Heat a separate large skillet to medium heat and coat with a tablespoon of oil then add onions. Let cook for 2-3 minutes, just to get them started, and then add the pulled pork to heat up. Add about ½ cup of the red chili sauce to the pork mixture and mix together.
- To soften the corn tortillas – take the tortillas, one by one, and dip them into the warm red chile sauce to coat them (see photo above in the post), then place them on a plate. This will help soften the tortillas so they don’t break up when you roll them. It also helps infuse the tortillas with sauce.
- Next, add the pork/onion filling to each tortilla – layer a couple tablespoons of the pork mixture then top with about a tablespoon of cheese. Roll the tortilla and layer the rolls on a 12×8″ baking dish seam side down, in one layer.
- Repeat with the remaining tortillas until the dish is packed.
- When the tortillas are all layered, add the remaining 1-cup of pork and remaining red chile sauce to the top. Sprinkle with the remaining shredded cheese.
- Bake for 15-20 minutes, or until cheese is melted and bubbly.
- Garnish with cilantro.
Nutrition
Calories: 852kcal | Carbohydrates: 87g | Protein: 44g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 133mg | Sodium: 3284mg | Potassium: 218mg | Fiber: 9g | Sugar: 42g | Vitamin A: 2235IU | Vitamin C: 9mg | Calcium: 556mg | Iron: 4mg
