I loved how delicious these Pork Enchiladas came out. They cook up easily and will be a hit with your dinner table. The secret I discovered is to take your pork and fry it up in the skillet for a few minutes before putting in the tortilla. It will give the pork some extra flavor and you can taste it in the enchilada! I used some leftover pulled pork for this and it made this recipe so much easier to make since the ground work was already done. Try these Pork Enchiladas and you won’t be disappointed!
Ingredients:
2 cups pulled pork (see here)
16 oz black beans
16 oz canned corn
28 oz enchilada sauce (here)
2 cups shredded cheddar/colby jack blend cheese
9-10 tortillas
Optional: Sour cream, guacamole
Instructions:
1) Preheat oven to 350 degrees F. Coat a baking dish with spray and add 1/2 cup of enchilada sauce on the bottom and spread around the bottom.
2) Heat some oil in a skillet and fry up the pork till crisped up. Fill each tortilla with 2-3 spoonfuls of pork, black beans and corn and roll up tightly. Place in baking dish seam down.
3) Pour remaining sauce over enchiladas and cover with cheese. Bake for 30 minutes till melted. Cool for 10 minutes and top with sour cream or guac if desired.
Ingredients
- 2 cups pulled pork
- 16 oz black beans
- 16 oz canned corn
- 28 oz enchilada sauce
- 2 cups shredded cheddar/colby jack blend cheese
- 9-10 tortillas
- Optional: Sour cream, guacamole
Method
- Preheat oven to 350 degrees F. Coat a baking dish with spray and add 1/2 cup of enchilada sauce on the bottom and spread around the bottom.
- Heat some oil in a skillet and fry up the pork till crisped up. Fill each tortilla with 2-3 spoonfuls of pork, black beans and corn and roll up tightly. Place in baking dish seam down.
- Pour remaining sauce over enchiladas and cover with cheese. Bake for 30 minutes till melted. Cool for 10 minutes and top with sour cream or guac if desired.
