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.
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