Pulled Pork Enchiladas
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(50)
Ingredients
4 servings
- 2 cups (packed) Pork Carnitas (Mexican Pulled Pork) or other shredded meat (see notes)
- 1 tbsp olive oil
- 1 cup tinned black beans or red kidney beans (, drained)
- 1 can (15oz / 400g) corn kernels (, drained)
- 2 cups shredded cheese (any good melting cheese)
- 8 tortillas
- 3 cups (750ml / 25oz) Enchilada Sauce (homemade or store bought)
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Preparation
Step 1
Preheat oven to 350F/180C.
Step 2
Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned - about 1 1/2 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl. It does not matter if the top isn't heated through, it will heat in the oven.
Step 3
Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.
Step 4
Spread 1/2 cup of Enchilada Sauce on the bottom of the baking dish.
Step 5
Place 1/2 packed cup of filling (from step 3) into a tortilla and roll up and place in the baking dish.
Step 6
Pour over the remaining Enchilada Sauce, and bake for 10 minutes.
Step 7
Remove from oven and scatter the cheese on, then bake for a further 10 to 15 minutes until the cheese is bubbling and golden.
Step 8
Let stand for 5 minutes before serving.
Step 9
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