Pulled Pork Enchiladas
A great combination of ingredients from the Slow Cooker Pulled Pork & Homemade Enchilada Sauce, this Pulled Pork Enchiladas is a tasty dish!
Ingredients
- 3 cups enchilada sauce, divided see Recipe
- 1 1/2 cups Pepper Jack cheese, grated
- 1 1/2 cups sharp Cheddar cheese, grated
- 1 tbsp. olive oil tips & tricks
- 2 cups pork carnitas, packed see Recipe
- 1 cup red kidney beans, rinsed and drained
- 1 can (15 ounces) corn kernels, drained
- 6 large corn tortillas
- 1/3 cup light sour cream, or as needed for garnish
- 6-8 large cherry tomatoes, quartered, for garnish tips & tricks
- 1 large avocado, pitted, peeled and diced, for garnish tips & tricks
- chopped cilantro, for garnish tips & tricks
Directions
- Preheat oven to 350ºF.
- In a 9 x 13 baking dish, spread a thin coat of enchilada sauce on the bottom; set aside.
- In a small bowl, combine the two cheeses together; set aside.
- In a skillet over medium-high heat, add oil. When hot, add the pulled pork and cook to warm up, tossing continuously, about 2 minutes.
- Transfer the meat to a bowl and add red kidney beans, corn kernels, and ½ cup mixed cheese; stir to combine.
- Fill each tortilla with ½ cup of the pork mixture. Roll up by folding the ends and transfer to the prepared dish.
- Ladle over the remaining enchilada sauce and transfer to the preheated oven; bake for 10 minutes.
- Remove from the heat and sprinkle on the remaining cheese on top.
- Return the baking dish to the oven and bake for another 10-12 minutes or until the cheese is melted and golden.
- Let sit for 5 minutes before spreading on sour cream, tomatoes, and avocado; sprinkle on cilantro and serve immediately.