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These enchiladas are the best enchiladas I have had in a longgggg time! Seriously, they were THAT good! I don’t have the calorie count on these but as long as you don’t eat all of them at once you should be fine ūüėČ Go ahead and try these out! Perfectly sweet and spicy.

Pulled Pork EnchiladasPulled Pork Enchiladas

Enchilada Sauce

  • 2 Tbsp canola oil
  • 1/2 cup minced onion
  • 2 Tbsp whole wheat flour
  • 1 15oz can tomato sauce
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic salt
  • 1/4 tsp cayenne pepper (if desired)
  • kosher salt and fresh cracked black pepper to taste

Filling

  • 1 Tbsp canola oil
  • 1/2 cup minced onion
  • 3 cups leftover pulled pork from¬†Pulled Pork¬†Sandwiches
  • 1 4oz can diced green chilies
  • 1 cup shredded Gouda cheese

For Assembly

  • 10-12¬†Whole Wheat¬†Tortillas
  • 1/2 cup shredded Gouda
  • 1/2 cup shredded Monterey jack cheese
  • Non-fat Greek Yogurt
  • Salsa

Directions

  1. Preheat oven to 350 degrees.
  2. To prepare the enchilada saucem heat oil in a small sauce pan. Cook onion until softened about 5 minutes. Sprinkle flour over the top, cook 1 minute. Stir in tomato sauce and remaining ingredients. Bring to a boil. Reduce heat and let simmer while you prepare the filling. Season to taste with salt and pepper.
  3. For the filling, heat oil in a skillet over medium heat. Cook onion until softened, about 5 minutes. Stir in pulled pork and diced green chilies. Cook until warmed through. Turn heat to low while you prepare the tortillas.
  4. Lay each tortilla on a flat surface. Spoon about 1/4 cup filling into center, sprinkle with shredded Gouda cheese. Roll closed. Repeat with remaining filling and tortillas.
  5. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place rolled tortillas in the baking dish. Spoon remaining enchilada sauce over the top. Sprinkle with shredded Monterey jack and Gouda cheese. Bake 15-20 minutes or until cheese melts. Turn on broiler, broil for 3-5 minutes or until cheese browns. Remove from oven. Let cool slightly and serve with salsa and sour cream.

Pulled Pork Enchiladas

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