While I usually size my recipes down to make a manageable amount for just the two of us, I always end up making a ton of pulled pork. It usually means that I have to reinvent the leftovers a bit. This is one of my favorite ways to use up extra pulled pork.
I’ve made this a few times with pork from a few recipes – they all work well. These are Mark’s favorite of all the enchiladas I make – and I make a lot, so that’s quite a title!
BBQ Pork Enchiladas
(from Branny Boils Over)
2 c. pulled pork, prepared with your favorite barbecue sauce
1 c. frozen corn
1 onion, diced
1 t. oil
1 c. black beans
1 1/2 c. red enchilada sauce
1 c. shredded Monterrey Jack cheese
8 8″ whole wheat tortillas
Preheat the oven to 350F degrees.
In a medium frying pan, heat the oil over medium until shimmering. Add onion and saute 5 minutes or until tender. Stir in corn, pulled pork and black beans. Cook until warmed through.
Spray a 9×13 inch baking dish with cooking spray.
Divide pork filling between tortillas and roll up, placing seam side down in the baking dish. Pour enchilada sauce over rolled tortillas. Cover the pan with foil and bake for 20 minutes.
Remove cover, top with cheese and bake for 10 more minutes.