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Pulled Pork Enchiladas
Pulled Pork Enchiladas are a great way to use leftover pork shoulder. This is quick and easy!
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Author
Jason
Ingredients
Pulled Pork Enchiladas
1
lb
Pulled pork
we use leftovers from Jason's
Pork Shoulder recipe
shredded
8
Flour tortillas
1
can
Green chilis
small can
1
can
Black olives
sliced
Enchilada sauce
try that recipe below or use a canned version
Green onions
8
oz
Mexican cheese
divided into 2 (4oz) bowls
Salsa
optional
Sour cream
optional
Enchilada Sauce
1
cup
Tomato sauce
1 1/2
cups
Water
1/2
tsp
Garlic powder
1/4
tsp
Onion powder
1 1/2
tsp
Chili powder
2
tbs
Cornstarch
Instructions
Enchilada Sauce
Place all ingredients in a saucepan and mix well. Cook over medium heat until mixture boils and thickens, about 7-10 minutes.
Pulled Port Enchiladas
Preheat oven to 350 degrees
Shred pork with two forks. Alternative method is to put pork in a food processor to grind it up.
Lay out tortillas and divide pork into tortillas. Top with chilis and 4 oz of cheese. Roll up and place in greased 9x13 casserole pan.
Top with enchilada sauce, cheese, olives and green onions
Bake at 350 for 25-30 minutes or until cheese melts and the inside is hot
Top with sour cream