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Pan of Red Enchiladas
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PULLED PORK ENCHILADAS

We love to make pulled pork and freeze the left overs. This recipe is a great one to use for those pulled pork left overs. It makes this meal come together so fast while still being super flavorful!
Servings: 6 Adults
Author: Ashley Watt (AKA The Poor Doctor's Wife)

Ingredients

  • 1- 1½ pulled pork or Shredded Chicken
  • 1 28oz can Red Enchilada Sauce
  • ¼ tsp garlic powder
  • ¼ tsp oregano
  • ½ tsp chili powder
  • 1 15.5oz can black or great northern beans or use prepared dried beans
  • 20 corn tortillas you can use more or less depending on how you fill them
  • cheese Cheddar, Monterey jack, or Mozzarella will work

Toppings

  • ½ red onion, diced (small)
  • cilantro
  • 1 jalapeño
  • tomatillo Dressing optional

Instructions

  • Heat the Pulled Pork or shredded chicken in a skillet over medium hight heat. Immediately add ½ cup of the sauce (you can add more sauce if mixture seems dry) to the meat and combine with a wooden spoon. If you are using frozen meat, add a ¼ cup of water to the meat and cover with a lid until thawed and warm before adding the sauce.
  • Drain beans and place in a bowl and set aside. Heat 3 Tbsp of Canola Oil in a big skillet and start lightly frying your corn tortillas. The oil helps the sauce stick to the corn tortillas. Use Tongs to remove the tortillas from the oil, let the excess oil drip off and place on a plate covered with a paper towel.
  • Spoon some sauce in the bottom of a 9x13 glass dish. Place the tortillas in the dish so the backside gets a thin coating of sauce. Then add the meat, beans, and cheese to the center of the tortilla. Roll it and place the enchilada seam-side down in the baking dish. Spoon more sauce to the bottom of the dish as you roll the enchiladas. You can also grab a separate plate and poor sauce in the plate and roll the enchiladas on the plate, I just prefer not dirtying an extra dish. It's important to have sauce on the bottom of the baking dish to avoid the enchiladas stick to the bottom of the dish during baking.
  • I usually use a fill a 9x13 and a 8x11 pan to feed my family of 8. Pour remainder sauce in the top of the enchiladas and then sprinkle with cheese. At the point you can add the red onion to the top before baking or if you like the taste of fresh onion, wait and top the enchiladas with onion, cilantro and jalapeños after baking. If you have leftover tomatillo dressing, pour on top and Enjoy!

Notes

DAIRY FREE VERSION: Just Omit the Cheese!