pulled pork enchiladas
Delicious and easy pulled pork enchiladas, perfect for a weeknight meal or entertaining.
Ingredients
Pulled Pork Filling
- 0.91 kg Pork shoulder Cooked and shredded
- 0.45 kg Enchilada sauce Red enchilada sauce
- 0.24 kg Shredded cheese Mexican blend or Monterey Jack
- 0.5 cup Chopped onion
- 0.5 tsp Cumin
- 0.5 tsp Chili powder
Assembly
- 12 pieces Corn tortillas Softened slightly
- 0.12 kg Shredded cheese For topping
Optional Toppings
- Sour cream
- Chopped cilantro
- Diced avocado
Instructions
Preparation Steps
- Preheat oven to 190°C (375°F).
- In a large bowl, combine the shredded pulled pork, 0.24 kg of shredded cheese, chopped onion, cumin, and chili powder. Mix well.
- Slightly warm the corn tortillas to make them pliable. You can do this by briefly heating them in a dry skillet or in the microwave.
- Spread about 0.12 kg of enchilada sauce on the bottom of a 9x13 inch baking dish.
- Dip each tortilla into the remaining enchilada sauce, coating both sides. Fill each tortilla with about 2-3 tablespoons of the pulled pork mixture. Roll up the tortillas and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle with the remaining 0.12 kg of shredded cheese.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Let stand for a few minutes before serving. Serve hot with your favorite toppings.
Notes
These pulled pork enchiladas are incredibly versatile. Feel free to adjust the spice level by adding more or less chili powder or a pinch of cayenne pepper.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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