Pulled Pork Enchiladas

My Mom made a huge pork roast a few weeks ago and sent some of the left overs home with me.  I decided it was a Mexican kind of night, found a recipe, changed some things up, and came up with pulled pork enchiladas. They are awesome!  I found the original recipe on Lifes Ambrosia but did change some things up, and loved the results!  Sorry no pictures as of right now (my phone decided to crash that week).  All I can say is, make this as soon a humanly possible...and never look back!

Also included is the recipe I used for the enchilada sauce which really makes these bad boys pop!

Enchilada Sauce

2 Tablespoons canola oil
1/2 Cup minced onions (I just used half an onion here and the other half for the filling)
2 Tablespoons flour
1 5 oz can of tomato paste
2 Cups chicken broth or stock (stock is richer, broth is more economical)
2 Teaspoons chili powder
1 Teaspoon cumin
1/2 Teaspoon garlic (or garlic salt depending on your preference)
1/4 Teaspoon Cayenne pepper (if desired)
Salt and pepper to taste
Cilantro (if desired)

Heat oil in a small pot.  Add onions and cook until softened (about 5 minutes).  Sprinkle onion/oil mixture with flour and cook for one minute more.  Stir in the tomato paste and chicken broth or stock and spices (except cilantro).  Bring to a boil, reduce the heat, and allow to simmer while assembling the remaining ingredients. Add salt and pepper as necessary.  Right before spooning into baking dish, add the cilantro if you want to use it.

Enchilada Filling
Canola Oil
1/2 Cup minced onion
3 Cups left over pulled pork
1 Can (or 1 1/2 cups) of beans (whatever kind you want.  I used red kidney beans that I had cooked a few days prior)
1 Can diced green chilies (or go all the way and do diced jalapenos like me)
Spices (no idea how much I used, just use your best judgment) garlic, cumin, chili powder, red pepper flakes, cilantro, Cayenne pepper, whatever else pops in your head that might taste good here

Heat oil in a skillet over medium heat.  Add the onions and cook until softened, about five minutes.  Stir in pulled pork, beans, green chilies (or jalapenos) and spices.  Cook until warmed through.  Turn heat down to low while preparing the tortillas.

Enchilada Assembly
10-12 corn tortillas
Canola oil for frying
1 cup of shredded cheese (cheddar, jack, or any other good cheese that goes well with Mexican food)
1 Can of olives (if you want)

Preheat over to 350 F.
Use enough canola oil to coat the bottom of a small pan (about 2 tablespoons).  Heat over medium high heat. Cook tortillas one at a time until soft (about 30 seconds per side).  Once you finish cooking each tortillas place it on paper towels to absorb the excess oil.

Spoon some of the enchilada sauce into the bottom of a baking dish.
Place each tortillas on a flat surface.  Spoon about 1/4 cup of the filling mixture into the center of the tortilla, sprinkle with cheese and throw in a few olives.  Roll to close and place in baking dish.  Repeat with the rest of the tortillas until your dish is full.  Pour (or if you prefer to be neat about it spoon) the remaining enchilada sauce over the top of tortillas.  Sprinkle with remaining cheese (or grate some more if you ran out while filling your tortillas).  Bake for 15-20 minutes or until cheese melts.  Turn on broiler and back for an additional 2-4 minutes or until the cheese browns a bit.  Let cool slightly and serve with your favorite sour ream and guacamole and anything else you want.

I hope you enjoy this a much as Aaron and I did.  The results were fantastic!  They are really great leftover as well.  It sounds really complicated I know, but trust me, they are really not that hard and the results will taste quite delicious!