If you read my previous post, I mentioned that one of my reasons for loving that recipe was that it lent itself to so many other uses in the kitchen. Here is one of my favorite “encore” recipes. I love leftovers, but I REALLY love leftovers that seem to be something else all together! These enchiladas are great and, best of all, they require a very small amount of prep time and just a little mixing in place of culinary genius. Don’t worry though, nobody will know that you didn’t spend hours in the kitchen and you are sure to get a ton of compliments!
Pulled Pork Enchiladas with Green Chile Sauce
- 6 large corn or flour tortillas (makes large enchiladas, you could use 1/2 cup of filling and make 8 instead)
- 4 cups Bourbon Honey Mustard Pulled Pork (see recipe from previous post)
- 2 Tablespoons Cumin
- 2 Tablespoons Chili Powder
- 1 Tablespoons Ancho Chile Powder
- 1.5 cups of Mexican flavored cheese blend
- Garnishes – shredded lettuce, diced tomatoes, onions, olives, cilantro, olives, etc. (anything you like works!)
Green Chile Enchilada Sauce
- 2 cups salsa verde (the hotter the better in my book!)
- 1.5 cups sour cream (light works, just not fat free)
- 1 cup chicken stock
- 1 tsp garlic powder
Preheat oven to 375 degrees.
In medium bowl, combine pork, cumin, and chili powders. Stir until combined. Set aside.
In another bowl, combine all enchilada sauce ingredients and whisk until smooth. Place one cup of sauce in the bottom of 9×11 pan. Spread evenly on the bottom.
Lay 1 tortilla flat on work surface and place 2/3 cup of pork filling towards one side. Roll and lay seam side down in the baking dish. Continue until all tortillas are used. Top with remaining green chile sauce and then sprinkle the cheese evenly over the top. Bake for 45 minutes. Remove from oven and let stand for 5 minutes before dishing. Garnish as you like and enjoy!