Ingredients
Scale
- 2 cups pulled pork (or carnitas, or other shredded meat)
- 1 can pinto beans, drained and rinsed (1.5 cups)
- 3 cups enchilada sauce (or 2 cans of store bought sauce)
- 3 cups of shredded cheese (about 12 oz)
- 10 flour tortillas, six inch
Instructions
- Preheat oven to 350 degrees.
- Mix together the pulled pork, pinto beans, half of the shredded cheese and one cup of enchilada sauce
- Add about ½ cup of enchilada sauce to the bottom of the casserole dish you will be baking the enchiladas in
- To make your enchiladas place a tortilla on a plate and then add about ⅓ a cup of filling across the center of the tortilla and then roll. Put the filled enchilada seam side down in the casserole pan. Make the rest of the enchiladas the same way and be sure to tuck them all close together so they are snug in the pan.
- Pour the remaining enchilada sauce over the top of the enchiladas and then sprinkle 2 cups of shredded cheese on the sauce. Optional: add a can of diced green chiles on top of the cheese for some extra color and flavor.
- Bake for 25 minutes and then broil for 3 minutes to brown the top.
Notes
Tips:
If using unseasoned shredded meat, add 1 tsp of chili powder to the filling mixture.
rinse and drain the beans before using.
Ensure the pork is warm or at room temperature. You can heat the pork in your microwave or in a pan on the stove with the 1 cup of enchilada sauce.
Heat your tortillas for 10-20 seconds in the microwave to make them warm. This will make them easier to roll and less likely to tear. If using corn tortillas wrap them in a damp paper towel before microwaving.
Let the enchiladas rest for 5-10 minutes before serving to allow the cheese and enchiladas to set.
- Prep Time: 10
- Cook Time: 28
- Category: Dinner
- Method: Oven
- Cuisine: Mexican