 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
I had some leftover BBQ Pork that I had shredded and made in the crock pot from the night before so I was trying to find an interesting new way to change it up. And I found it. This were tasty!! Ingredients:
2 cups left over pulled bbq pork |
1/2 large white onion, diced |
5 ounces diced chilies (small can) |
5 ounces panela cheese (similar to cojita cheese) |
20 ounces large can red enchilada sauce |
8 ounces colby-monterey jack cheese |
olive oil |
8 corn tortillas |
Directions:
1. 1. Preheat to 375 degrees.
2. 2. Sautee your onion in a touch of Olive Oil.
3. 3. Mix sauteed onions with green chilis in a small bowl and set aside.
4. 4. In same frying pan heat up corn tortillas.
5. 5. In a 9x11 baking dish, cover the bottom with a small layer of Enchilada Sauce.
6. 6. Now for assembly. Take tortilla, put 1 T. ish of pork, 1t. onion and green chili mixture, 1 pinch colby jack cheese, roll up ( I don't tuck sides in ) and place seam down in baking dish. Repeat, packing tight.
7. 7. Even though you might think it is soupy, pour remaining Enchilada Sauce on top. Cover with Aluminium Foil, cook for 20 minute.
8. 8. Crumble 1/2 pkg of Panela Cheese in small bown and mix with about 2 oz. jack colby mix.
9. 9. After 20 Minutes uncover and sprinkle with Cheese Mix and put back in oven uncovered and cook for about 10 more minutes.
10. 10. I serve with shredded lettuce and diced tomato on the side, with a dollop of sour cream.
|
|