By Ruthie Warren on June 21, 2007
"I Love to mimic things I eat at restaurants. I got this one from a Mom and Pop Mexican restaurant. It's so yummy and so simple not any spices but salt and enchilada sauce. Red or Green sauce, either will do. Save 1/2 of the meat in freezer for a future dinner."
Serving Size: 1 (447 g)
Servings Per Recipe: 5
"I always have left over pork roast. Nice to have something other than BBQ sandwiches."
"This was a great and easy way to use leftover pork. A nice change from shredded pork sandwiches.I had cooked boneless pork ribs with BBQ sauce in the crock pot. To stretch the leftovers each enchilada had 1/3 cup meat and one was enough. DH liked it & he doesn't like many Mexican dishes. My son that likes Mexican alot thought they were awesome. Used Old El Paso enchilada sauce."
"So simple yet delicious! I used a leftover roast and omitted the salt. I made recipe #168653, Kittencal's Red Enchilada or Taco Sauce in lieu of a canned sauce. Again, so simple but very tasty. A great way to use leftovers! The only change that I made was that I sprayed the baking pan with Pam before adding the enchiladas."
"Usually new recipes don't go over well in my house. This one they loved! I am so happy. For us one enchilada was more than enough, though so if you are trying for the first time, eat one. Then if you are still hungry go for more."