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Recipes ยป Pork

Pulled Pork Enchiladas

Last Modified: 05/27/10
First Published: 05/06/10
Views: 1438
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Views: 1438
Nothing is quite as satisfying to make if you have left over meat as enchiladas. Enchiladas are really simple and quick to get together, if you have some meat and enchilada sauce on hand. One of our favorite kinds to make is with pulled pork. These enchiladas always turn out so delicious: the flavors meld well and the whole dish is practical as well and can be made in advance.

If you haven't tried to make enchiladas yet, then you're in for a treat. At the supermarket, there are usually several different enchilada sauces to choose between. We have tried them all: mild, medium, strong and green and they are all good. Overall though, we prefer a medium red enchilada sauce, however the green one is nice sometimes too.

When it comes to serving the enchiladas, you can't go wrong with sour cream and avocado. Sometimes we serve some rice on the side to make it a bit more hearty, or we put some in the enchiladas when we prepare them. If you just have a little bit of leftover meat on hand, then it's a great idea to stuff them with rice as well as refried beans, that way you make a little go a long way.

Ingredients:
  • Leftover pulled pork (or slow cooked beef, shredded chicken or turkey, or cooked sausage)
  • Onion
  • Garlic
  • Tortillas
  • Enchilada sauce
  • cheese, shredded (mozzarella, Monterrey Jack and Cheddar are good options)
  • Cooked rice (optional)
Method:

Put the oven on 350 degrees. Saute the onion and garlic in a pot. Add most of the enchilada sauce (Save about ¼ of the can) , as well as the shredded meat. Taste the sauce, if it needs some more flavoring then add additional spices (chili powder, cumin and paprika are good choices).

Assemble the enchiladas:

Fill each tortilla with the cooked rice, and the sauce and meat combination. Try to distribute it evenly. Place each stuffed tortilla in a oven proof dish. When all the tortillas are stuffed, add the remaining of the sauce on top. Smooth out well, then cover the dish with shredded cheese.

Bake in the oven for about 30-40 minutes or until warm throughout and browned on top.

Serve with additional rice, sour cream and avocado, as well as cilantro and slices of limes.