Pulled Pork Enchiladas
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Recipe by RecipeTin Eats.
Ingredients
Scaled from 4. Cooking times barely change.
- ½ cup (packed) Pork Carnitas (Mexican Pulled Pork) or other shredded meat (see notes)132 cal
- ¼ tbsp olive oil33 cal
- ¼ cup tinned black beans or red kidney beans (drained)70 cal
- ¼ can (15oz /) corn kernels (drained)86 cal
- ½ cup shredded cheese (any good melting cheese)186 cal
- 2 tortillas239 cal
- ¾ cup (750ml /) Enchilada Sauce (homemade or store bought)90 cal
Contains milk, gluten
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Method
- 01
Preheat oven to 350F/180C.
- 02
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.
- 03
Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.
- 04
Spread 1/2 cup of Enchilada Sauce on the bottom of the baking dish.
- 05
Place 1/2 packed cup of filling (from step 3) into a tortilla and roll up and place in the baking dish.
- 06
Pour over the remaining Enchilada Sauce, and bake for 10 minutes.
- 07
Remove from oven and scatter the cheese on, then bake for a further 10 to 15 minutes until the cheese is bubbling and golden.
- 08
Let stand for 5 minutes before serving.