Here's another way to use your leftover chipotle pulled pork. Enchiladas! The pork is a perfectly tender filling for these gooey, slightly spicy tubes of deliciousness. Am I going on too much? I don't think so. One of my requirements for a successful use of leftovers is that they taste totally different from the original. these fit that bill perfectly. It's a bonus that there are only 5 ingredients and simple to assemble. You can adjust the recipe to make as many enchiladas as you want. the measurements I give here will make 12 enchiladas. Here's what you'll need:
- 2 C chipotle pulled pork
- 12 corn tortillas
- 2 cans enchilada sauce (my favorite brand is Hatch)
- 1 small onion, chopped
- 2 C colby jack cheese, grated
Start by heating the enchilada sauce in a skillet. I used 1 can of tex-mex style and 1 can of roasted red pepper sauce. The sauce comes in different degrees of spiciness, so go with the type you like. You can also add hot sauce if it's not spicy enough.
Make an area that you can set up an assembly line with your ingredients. Spray your casserole with non-stick spray and then you're ready.
Using tongs, dip a corn tortilla into the sauce. Let it soak for about 15-30 seconds. This usually takes a bit of a trial and error before I get the timing right. If your tortillas are very fresh, it won't take long. A quick dip is enough or else they will start to fall apart. If the tortillas are a little more dry, you will ant to leave them in to absorb more sauce.
When the tortilla isa ready, lay it in the bottom of the casserole and spoon some of the pork down the middle.
Next, sprinkle on some of the chopped onion.
Now roll the tortilla and place seam side down. Repeat this process with the remaining tortillas.
Once all the enchiladas have been rolled, pour any remaining sauce over the top and sprinkle with the remaining chopped onions.
Sprinkle the enchiladas with the grated cheese.
Bake, uncovered in a 350 degree oven for about 20 minutes until the cheese is melted and the sauce is hot and bubbly.
After you remove the enchiladas from the oven, lightly score the melted cheese so that you can see each enchilada. This make serving much easier.
Tonight I served these enchiladas with a salad.