BBQ SHREDDED PORK ENCHILADAS
Use any leftover meat-roast, chicken, pork w/o BBQ sauce, or ground beef from making tacos-anything! Also, use any type of cheese-pepperjack, monterrey jack, cheddar, american-whatever you have. The object is to use up leftovers here. Use flour tortillas if that's what you have-it works great....
Provided by Paula Todora
Categories Pork
Time 40m
Number Of Ingredients 5
Steps:
- 1. Heat the oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.
- 2. In a medium saucepan on medium high, heat the enchilada sauce until almost boiling. Turn the heat to low and add cream. Stir and heat 5 minutes. Remove from heat. Pour about 1/2 cup sauce on bottom of baking dish.
- 3. Place tortillas in a tortilla warmer and microwave 30-60 seconds, until warm and steamy. Keep covered and use 1 at a time, covering after removing to keep them soft. You can also place them in wet paper towels in the microwave and heat. Fill each tortilla with some shredded pork and a small sprinkling of cheese. Roll tightly and place seamside down in the prepared pan. Continue until all enchiladas are filled.
- 4. Pour the remaining sauce over the enchiladas, covering well. Sprinkle with remaining cheese. Bake, uncovered, 30 minutes.Serves 4-8, depending on appetite.
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