Pork Enchiladas

There’s no better way to use leftover pork shoulder than to make pork enchiladas. The pork pairs wonderfully with the green chilis and they are easy to make.

Enchiladas are a favorite in my household. We like them filled really any kind of protein. They are so versatile, and I think that is why I make them frequently. We grilled a large pork shoulder the other day and after a few meals of sandwiches or nachos we were ready for something different to eat. Enchiladas is a great way to use up a bunch of precooked meat.

I would recommend trying Green Chili Chicken Enchiladas the next time you have leftover cooked chicken.

These are not spicy, just flavorful. You can make them with more of a kick and use the hot roasted green chilis and add more Louisiana hot sauce in the filling and on top after they are prepared.

Toppings

There are many ways to dress an enchilada, so choose whatever you like. Here are some toppings I would recommend.

• Sour Cream
• Tortilla Chips
• Black Olives
• Louisiana Hot Sauce
• Shredded Lettuce
• Tomatoes

Ingredients

• Cooked Pork Shoulder
• Roasted Green Chilis
• Sour Cream
• Louisiana Hot Sauce
• Salt
• Flour Tortillas
• Green Chili Enchilada Sauce
• Cheddar & Monterey Jack Cheese

Instructions

• Preheat the oven to 375 degrees.
• Chop the pork shoulder into small pieces. Put it in a large mixing bowl.

• Add the roasted and peeled green chilis, sour cream, Louisiana hot sauce and the salt to it. Mix until combined.

• Put half of the enchilada sauce in the bottom of an 8×11.5 pan.
• Lay out the 3 flour tortillas and divide the pork filling mixture evenly between the tortillas. Sprinkle a 1/4 cup of shredded cheese over the filling.

• Roll the tortilla over the filling and put the seam face down into the enchilada sauce.

• Cover the tortillas with the other half of the enchilada sauce.
• Sprinkle the rest of the cheese over the top.

• Bake for 30 minutes.

• Serve with sour cream and tomatoes.