Ingredients for Bbq Pork Enchiladas
- 3 cups shredded cooked bbq pork
- 1 medium white onion, chopped
- 4 ounces canned green chilies, chopped
- 1/2 package (4 ounces) panela cheese, crumbled
- 1 1/2 cups red enchilada sauce, divided
- 6 ounces colby monterey jack cheese, shredded
- 1 tablespoon olive oil
- 8 -10 (6 inch) corn tortillas
- shredded lettuce
- diced tomatoes
- sour cream
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How to Make Bbq Pork Enchiladas
- Preheat oven to 375°F (190°C).
- Sauté 1 medium onion, chopped, in 1 tablespoon olive oil until softened.
- In a small bowl, combine the sautéed onions with 4 ounces of canned green chilies, chopped.
- Heat corn tortillas (about 8-10, 6-inch) in a dry skillet or microwave until pliable.
- Spread a thin layer of enchilada sauce (about 1/2 cup) on the bottom of a 9x11 inch baking dish.
- Assemble the enchiladas: Fill each tortilla with approximately 1/2 cup shredded BBQ pork, 1 tablespoon of the onion-chili mixture, and a sprinkle of Colby Jack cheese (about 1 tablespoon). Roll up tightly and place seam-down in the prepared baking dish.
- Pour the remaining enchilada sauce (about 1 cup) over the assembled enchiladas.
- In a small bowl, combine 1/2 package (4 ounces) of crumbled panela cheese with 2 ounces of shredded Colby Jack cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Uncover, sprinkle with the cheese mixture, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve immediately, garnished with shredded lettuce, diced tomatoes, and a dollop of sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
51g
Fat
55g
Carbs
12g
