| Prep Time | 15 Minutes |
| Cook Time | 25 Minutes |
| Servings | Serves |
Ingredients
- 2 cups Roast Pork leftovers are best or other shredded meat (see notes)
- 1 tablespoon Olive Oil
- 1 cup Black Beans or Red Kidney Beans , drained
- 1 can Corn Kernels drained
- 2 cups Shredded Cheese (any good melting cheese)
- 8 Tortillas
- 3 cups Enchilada Sauce (homemade or store bought)
Ingredients
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Instructions
- Preheat oven to 350F/180C.
- Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned - about 1 1/2 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl. It does not matter if the top isn't heated through, it will heat in the oven.
- Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.
- Spread 1/2 cup of Enchilada Sauce on the bottom of the baking dish.
- Place 1/2 packed cup of filling (from step 3) into a tortilla and roll up and place in the baking dish.
- Pour over the remaining Enchilada Sauce, and bake for 10 minutes.
- Remove from oven and scatter the cheese on, then bake for a further 10 to 15 minutes until the cheese is bubbling and golden.
- Let stand for 5 minutes before serving.
Recipe Notes
Credit : https://www.recipetineats.com/pulled-pork-enchiladas/
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