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BBQ Pulled Pork Enchiladas

Ingredients

  • 1-2 cups leftover pulled pork - cook pork tenderloin in slow cooker with jar of pulled pork sauce or favorite BBQ sauce
  • 1/2 to 3/4 cup corn - I used frozen, no need to thaw
  • 10 flour tortillas
  • 1/2 to 3/4 cup barbecue sauce - I used Head Country
  • 2/3 cup sour cream
  • 2 cups shredded cheddar cheese - I used sharp cheddar
  • 1 tbsp dried parsley for garnish - optional

Instructions

  1. Preheat oven to 350 degrees.

  2. Prepare baking dish by spraying lightly with cooking spray or wiping with a bit of cooking oil. Spread a couple of tablespoons of barbecue sauce on the bottom of the dish.

  3. In large sauce pan, heat leftover pulled pork, corn and enough barbecue sauce to moisten mixture over medium heat until hot all the way through.

  4. Warm tortillas enough to make them easy to roll. I do about 20 seconds in the microwave or you can wrap them in aluminum foil and heat in oven.

  5. Spoon a couple of tablespoons of meat/corn mixture into tortilla, roll up and place in baking dish, seam side down. Repeat with the rest of the tortillas.

  6. Add remaining barbecue sauce to remaining meat mixture in sauce pan (there should be perhaps 1/4 cup of the meat mixture left - enough to flavor the sauce) and bring to a simmer.

  7. Remove from heat and stir in sour cream.

  8. Pour sauce evenly over enchiladas, spreading to the edges of each tortilla.

  9. Sprinkle with grated cheese and bake for 20-30 minutes until hot and bubbly. I like the cheese a little browned and crispy around the edges. Sprinkle with dried parsley if desired.