Pulled Pork Enchiladas

Last night (Sunday) I got REALLY creative and made pulled pork enchiladas for dinner.  Years ago a lady I used to work with made these and they were absolutely the best home-made enchilada's I had ever eaten.  Since I had left of corn tortillas from our Chicken Taquitos last week, I wanted to put them to use!

I googled "Pulled Pork Enchiladas" and found multiple different recipe options.  Rather than follow a recipe (I actually don't ever like to follow recipe's if I think I can come up with something better...) I just took bits and pieces from each one and created my own!

On the scale of 1-5, 1 being please don't ever cook this again and 5 being I'd eat this once a week, my husband rated it a 3.  3 averages out to about once a month.  Personally I'd rate it a 5 for taste but 3 overall because it was not a "quick" meal like I prefer.

Pulled Pork Enchiladas

1 1.5-2 lb pork roast (any size will work just depends on how many you feed.  Mine made 13)
3 Tbsp. Taco Seasoning
2 Tbsp Oil
1 can green chilis (the small one, I used Old El Paso brand)
1/4 of a large onion, chopped
10-15 corn tortillas
1 medium size can of Enchilada sauce (I used Old El Paso)
1 bag Mexican Blend Cheese (you could also use just plain Monterary Jack)
Ground Cumin
Garlic Salt

Cook your pork roast in the slow cooker.  Mine was frozen so it cooked for about 5.5 hours.

Once meat has cooked, cut off fat and shredd. Place in a bowl. In a skillet, heat oil. Cook onions until tender. Add the shredded pork, green chilis,  1-2 Tbsp of enchilada sauce, and the ground cumin and garlic to taste. Put back into bowl.

Meat, chili's, onion mixture 

In a 9 x 13 pan pour about 3 Tbsp. of enchilada sauce. Spread around so it's like a thin coating on the pan.  This is to prevent your enchiladas from sticking. Preheat oven to 350.

Heat corn tortillas in a skillet (just enough to warm them so you can work with them). Once tortillas are warm, take one out, place on a plate and put some of the meat mixture down the center. Top with a little shredded cheese. Roll and place SEAM side down in the casserole dish. Repeat until all the meat mixture has been used.

Filled tortilla

 

All rolled an in the pan

 

Pour remaining enchilada sauce over the top as even as you can. Top with remaining cheese. Bake in the oven at 350 for about 13 minutes.  (Mainly waiting for cheese to melt).  Once the cheese has melted, turn to broil setting for about 2 minutes (this is just to brown the cheese and could be left out).  Cool for 2 minutes then enjoy!

Dinner!

I served them with spiced up canned refried beans and corn but you could eat them alone or with just about any side dish you prefer!

Feed ya' later
A