Take-out Tuesday, Easy Cheesy Corn & Pulled Pork Enchiladas

the Painted Apron

3 years ago

We have BBQ pork about every 2 weeks,

everyone loves it and HHjr. likes to put a pork butt on the grill

on the weekends, and let it cook low and slow all day

It’s nice to have leftovers to make BBQ sandwiches with

on busy weeknights when everyone is going in different directions

After having it for 2 meals, there was still quite a bit left

so I wrapped it and froze it for a future dinner

I was in charge of dinner on Sunday because HHjr had a busy day

full of activities with his boys

I remembered the pulled pork* I had stashed in the freezer

and decided to make enchiladas

*you can also purchase ready made pulled pork~

look for it near the ham at your grocery store

This simple recipe checks all my favorite boxes,

It is easy to make ✓

It can be made ahead of time ✓

It’s delicious ✓

Lay out tortillas and put 1-2 Tablespoons of sauce down the center

Spray or grease a shallow casserole dish

and pour the remaining enchilada sauce

from the 1st can in the bottom of the dish

Sprinkle onion* and corn on sauce

*you don’t even have to cook the onion first,

it will cook as the enchiladas bake, saving a step

Mound pulled or chopped cooked pork on top of vegetables

Top with 1/2 of the grated cheddar**

**grating your own cheese is always best because it melts better

than packaged shredded cheese,

but I have found that the Kraft Creamy Melt shredded cheeses

do very well and this saves another step and device to wash

Roll up tortillas and place in prepared dish,

squeezing them together so they fit tightly

Pour remaining can of sauce slowly over enchilada rolls

and use the back of a spoon to spread the sauce

and cover tortillas completely

Top with remaining cheese

At this point dish can be covered and put in the refrigerator

for up to 24 hour for baking later if desired

Bake covered for 30 minutes,

then uncover and bake an additional 10-20 minutes

until dish is hot and bubbling

I like to serve this with torn Romaine lettuce~

it is so good to eat with the soft and saucy enchiladas

AND

Have you tried the Pillsbury Cornbread Swirls~

they were perfect with the pork enchiladas

you can cook them in the Air Fryer and they are so good!

I topped the warm swirls with a pat of butter 😋

Pulled Pork & Corn Enchiladas

These enchiladas are sweet tangy and delicious, full of yummy pulled pork, corn, onions and cheese is a great way to use up leftover pulled pork or you can buy ready made pulled pork.

Course Main Course

Cuisine Tex-Mex

Keyword BBQ chicken, pasta, do ahead, easy meal, one dish, easy enchiladas, enchiladas, pork and corn enchiladas, pulled pork

Prep Time 15

Cook Time 45

Servings 3

Ingredients

3 cups cooked pulled pork
2 cans 10 oz, red enchilada sauce mild or medium
1 can 15 oz, corn, drained or 2 cups fresh or frozen corn kernels
1/2 sweet, white or yellow onion, chopped
4 oz. grated cheddar cheese
6 large flour tortillas

Instructions

Lay tortillas out on paper towels or a cutting board
Spoon 1-2 Tbsp of sauce down center of each tortilla
Top sauce with onions and corn
Top onions and corn with pulled pork and sprinkle with half of the cheeese
Put the remaining can of sauce into a sprayed shallow 1 1/2 quart casserole dish
Roll tortillas from one side to the other to enclose filling and put them seam side down in dish, squeezing filled tortillas together so they fit tightly in dish
Pour second can of enchilada sauce slowly over all, and use the back of a spoon to spread sauce and cover all the tortillas
Top with remaining cheese
Cover dish and refrigerate for up to 24 hours at this point if desired before baking
Bake covered at 350 degrees for 30 minutes, then uncover and continue to bake for 10-20 more minutes until hot and bubbling