PULLED PORK ENCHILADAS

This flavorful easy traditional Mexican enchilada dish has a beautiful combination of ingredients such as Texas BBQ Slow Cooker Pulled Pork and Homemade Enchilada Sauce! It's a delicious dish that everyone will enjoy! VIDEO https://www.youtube.com/watch?v=cGiaHebEM2Y

• Ready In: 40 mins
• Yields: 6 enchiladas

Ingredients

• 3  cups  enchilada sauce
• 1 1⁄2 cups monterey jack pepper cheese, shredded
• 1 1⁄2 cups aged cheddar cheese, shredded
• 1  tablespoon olive oil
• 2  cups  pork  Carnitas
• 1  cup red kidney beans, rinsed and drained
• 1 (15 ounce) can corn kernels, drained
• 6  large corn tortillas
• 6  tablespoons light sour cream, for garnish
• 6 -8  large cherry tomatoes, quartered
• 1  avocado, diced, for garnish
• 2  tablespoons cilantro, chopped, for garnish

Directions

1. Preheat oven to 350ºF. In a 9 x 13-inch baking dish, spread on the bottom a fine coat of enchilada sauce; set aside. In a small bowl, combine the two cheeses together; set aside.
2. In a skillet over medium-high heat, add oil. When hot but not smoking, add pork and cook to warm it up, tossing continuously, about 2 minutes. Transfer to a bowl and add red kidney beans, corn, and ½ cup mixed cheese; stir to combine.
3. Fill each tortilla with ½ cup of pork mixture. Roll up by folding the ends and transfer into the prepared dish. Ladle over the remaining enchilada sauce and transfer into the preheated oven; bake for 10 minutes. Remove from the heat and sprinkle the remaining cheese on top. Return the baking dish to the oven and bake for another 10-12 minutes or until the cheese is melted and golden. Sit for 5 minutes before serving. Spread sour cream across, add tomatoes, avocado and sprinkle cilantro.