Pulled Pork Enchiladas

Pull Pork Enchiladas

What to do with left over pulled pork. My husband always smoked a huge pork butt at least once a month in the summertime so we invariably end up with tons of leftovers. The leftovers are very versatile. I like to use them in Mexican dishes especially in a pan of enchiladas. I am not a big fan of canned enchilada sauce so I make what is called a ‘Ranchero Sauce’. It is easy to make and taste so much better than the can variety. The best part of this dish is that you can freeze the whole thing to use at a later date just cover it well so it doesn’t get freezer burn.

Ranchero Sauce

2 Tablespoons unsalted butter

1 cup onion, finely diced

1 large garlic clove, minced

1 large jalapeno, seeded & finely diced

2 Tablespoons chili powder

1 teaspoon cumin

2 Tablespoons all-purpose flour

1 (15oz) can tomato sauce

2 cups or more if needed of chicken stock

Melt butter in a large sauté pan over medium heat. Add the onions and cook until soft about 5 minutes. Add the garlic, jalapeno, chili powder and the cumin, cook until fragrant about 2 minutes. Add the flour and cook for about 2 minutes to get the raw flour flavor out. Slowly add the tomato sauce. Add the chicken stock and bring to a boil. Cook until it thickens about 10-15 minutes. If too thick add more chicken stock.

Pulled Pork Enchiladas

1.5 lbs. of pulled pork

1 bag of Flour Tortillas (burrito size) 6 count

1 (14oz) wheel of Quesadilla authentic Mexican melting cheese, shredded

1 recipe of Ranchero Sauce

Pam spray

Preheat the oven to 350 degrees. Spray a 9”x13” baking dish with Pam spray. Divide the pork evenly among the 6 tortillas. Add about ½ cup of cheese on top. Roll each tortilla like a burrito and place seam side down in the baking dish. Pour the Ranchero Sauce over the enchiladas until they are completely covered. Sprinkle the remaining cheese down the center of the dish. Bake the dish for 20-25 minutes or until the sides are bubbly.

Toppings

Pico de Gallo

3 plum tomatoes, diced

1 jalapeno, seeded & finely diced

1/3 cup red onion, finely diced

1/3 cup cilantro, chopped

Juice of a half of lime

Pinch of kosher salt

Mix everything together in a small bowl.

Sour Cream

Since these are very large enchiladas, I serve one per person and top them with Pico de Gallo and sour cream.

Serves 6