Last week when I shared my recipe for Slow Cooker Pulled Pork, I mentioned that I had a couple of recipes up my sleeve to utilize the scrumptious, tender meat. I shared that it is good in sandwiches, salads, omelets and tacos. But my oh my is it ever good in enchiladas. Especially when you add plenty of shredded cheddar and Monterey jack cheese and top them with homemade enchilada sauce.
For the longest time I would buy enchilada sauce whenever I wanted to make enchiladas. That is, until I found out that it is surprisingly easy to make at home. You just need a can of tomato sauce, onion, flour and a few spices. Simmer them all together for about 20 minutes and you have yourself a flavorful homemade enchilada sauce.
Pulled Pork EnchiladasPrint Recipe
- 2 tablespoons canola oil
- 1/2 cup minced onion
- 2 tablespoons flour
- 1 (15 ounce) can tomato sauce
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cayenne pepper (if desired)
- kosher salt and fresh cracked black pepper to taste
- 3 cups pork filling
- 10-12 corn tortillas
- canola oil for frying
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey jack cheese
Pork Filling Ingredients
- 1 tablespoon canola oil
- 1/2 cup minced onion
- 1 (4 ounce) can diced green chilies
- 1 cup shredded Monterey jack cheese
- 3 cups Slow Cooker Pulled Pork
Preheat oven to 350 degrees.
To prepare the enchilada sauce. Heat oil in a small sauce pan. Cook onion until softened about 5 minutes. Sprinkle flour over the top, cook 1 minute. Stir in tomato sauce and remaining ingredients. Bring to a boil. Reduce heat and let simmer while you prepare the filling. Season to taste with salt and pepper.
For the filling, heat oil in a skillet over medium heat. Cook onion until softened, about 5 minutes. Stir in pulled pork and diced green chilies. Cook until warmed through. Turn heat to low while you prepare the tortillas.
Use enough canola oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
Lay each tortilla on a flat surface. Spoon about 1/4 cup filling into center, sprinkle with shredded Monterey jack cheese. Roll closed. Repeat with remaining filling and tortillas.
Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place rolled tortillas in the baking dish. Spoon remaining enchilada sauce over the top. Sprinkle with shredded Monterey jack and cheddar cheese. Bake 15-20 minutes or until cheese melts. Turn on broiler, broil for 3-5 minutes or until cheese browns. Remove from oven. Let cool slightly and serve with guacamole and sour cream.
I served these with black beans and grilled corn with jalapeno-garlic butter. Enjoy!