Pulled Pork Enchiladas
We made these with leftover pulled pork and leftover black-eyed peas, and the only thing that I would have changed would be to cut back on the enchilada sauce on top. Fajita style tortillas may be a little large to fit in the 9x13 dish, so we might try smaller tortillas next time.
2 cups Pork Carnitas or other shredded meat, packed
1 tablespoon olive oil
1 cup black beans or red kidney beans, drained
15 ounce can of corn, drained
2 cups shredded cheese, divided
3 cups enchilada sauce, divided
Preheat oven to 350 F. Heat 1 tablespoon olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned, about 1 1/2 minutes. Do not turn, just make the bottom crispy, then remove the pulled pork into a bowl. It does not matter if the top is not heated through, it will heat in the oven. In a bowl, combine the pork, beans, corn, 1/2 cup of cheese, and 1/2 cup of enchilada sauce and mix well. Spread 1/2 cup of the enchilada sauce in the bottom of a 9x13 inch pan. In a tortilla, place 1/2 cup of the pork mixture and roll up and place in the baking dish. Do the same with the remaining tortillas. When finished, pour the remaining sauce over the enchiladas and bake for 10 minutes. Remove from oven and scatter the remaining cheese over the top of the enchiladas and bake for another 15 minutes or until the cheese is bubbling and golden. Let stand 5 minutes before serving. Makes 8 servings.