Bbq Shredded Pork Enchiladas Recipes

BBQ PORK ENCHILADAS

BBQ Pork Enchiladas image

I had some leftover BBQ Pork that I had shredded and made in the crock pot from the night before so I was trying to find an interesting new way to change it up. And I found it. This were tasty!!

Provided by The Putz

Categories Pork

Time 40m

Yield 8 Enchiladas, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups left over pulled bbq pork
1/2 large white onion, diced
5 ounces diced chilies (small can)
5 ounces panela cheese (similar to Cojita cheese)
20 ounces large can red enchilada sauce
8 ounces colby-monterey jack cheese
olive oil
8 corn tortillas

Steps:

1. Preheat to 375 degrees.
2. Sautee your onion in a touch of Olive Oil.
3. Mix sauteed onions with green chilis in a small bowl and set aside.
4. In same frying pan heat up corn tortillas.
5. In a 9x11 baking dish, cover the bottom with a small layer of Enchilada Sauce.
6. Now for assembly. Take tortilla, put 1 T. ish of pork, 1t. onion and green chili mixture, 1 pinch colby jack cheese, roll up ( I don't tuck sides in ) and place seam down in baking dish. Repeat, packing tight.
7. Even though you might think it is soupy, pour remaining Enchilada Sauce on top. Cover with Aluminium Foil, cook for 20 minute.
8. Crumble 1/2 pkg of Panela Cheese in small bown and mix with about 2 oz. jack colby mix.
9. After 20 Minutes uncover and sprinkle with Cheese Mix and put back in oven uncovered and cook for about 10 more minutes.
10. I serve with shredded lettuce and diced tomato on the side, with a dollop of sour cream.

Nutrition Facts : Calories 395, Fat 18.7, SaturatedFat 11.1, Cholesterol 50.5, Sodium 1558.3, Carbohydrate 38.8, Fiber 6.3, Sugar 12.8, Protein 19.9

PULLED PORK ENCHILADA CASSEROLE

Pulled Pork Enchilada Casserole image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Cooking spray
1 19-ounce can red enchilada sauce
10 corn tortillas
2 cups pulled pork
1 15-ounce can black beans or pinto beans, drained and rinsed
1 cup frozen fire-roasted corn
2 cups shredded Mexican cheese blend (about 8 ounces)
Sour cream, sliced scallions and chopped fresh cilantro, for topping

Steps:

Preheat the oven to 400˚. Coat an 8-inch square baking dish with cooking spray. Spread 1/2 cup enchilada sauce in the bottom of the pan and top with 3 corn tortillas, slightly overlapping and cutting as needed to fit. Top with half each of the pork, beans and corn; sprinkle with 1/2 cup cheese. Top with 3 more tortillas and spread with another 1/2 cup enchilada sauce. Top with the remaining pork, beans and corn and sprinkle with another 1/2 cup cheese. Top with the remaining 4 tortillas; spread the remaining enchilada sauce on top.
Cover with foil and bake until hot and bubbling around the edges, 20 to 25 minutes. Uncover, top with the remaining 1 cup cheese and continue to bake until melted and bubbling all over, about 10 minutes. Top each serving with sour cream, scallions and cilantro.

PULLED PORK ENCHILADAS

PULLED PORK ENCHILADAS image

This flavorful easy traditional Mexican enchilada dish has a beautiful combination of ingredients such as Texas BBQ Slow Cooker Pulled Pork and Homemade Enchilada Sauce! It's a delicious dish that everyone will enjoy! VIDEO https://www.youtube.com/watch?v=cGiaHebEM2Y

Provided by CLUBFOODY

Categories Meat

Time 40m

Yield 6 enchiladas

Number Of Ingredients 12

Ingredients

3 cups enchilada sauce
1 1/2 cups monterey jack pepper cheese, shredded
1 1/2 cups aged cheddar cheese, shredded
1 tablespoon olive oil
2 cups pork Carnitas
1 cup red kidney beans, rinsed and drained
1 (15 ounce) can corn kernels, drained
6 large corn tortillas
6 tablespoons light sour cream, for garnish
6 -8 large cherry tomatoes, quartered
1 avocado, diced, for garnish
2 tablespoons cilantro, chopped, for garnish

Steps:

Preheat oven to 350ºF. In a 9 x 13-inch baking dish, spread on the bottom a fine coat of enchilada sauce; set aside. In a small bowl, combine the two cheeses together; set aside.
In a skillet over medium-high heat, add oil. When hot but not smoking, add pork and cook to warm it up, tossing continuously, about 2 minutes. Transfer to a bowl and add red kidney beans, corn, and ½ cup mixed cheese; stir to combine.
Fill each tortilla with ½ cup of pork mixture. Roll up by folding the ends and transfer into the prepared dish. Ladle over the remaining enchilada sauce and transfer into the preheated oven; bake for 10 minutes. Remove from the heat and sprinkle the remaining cheese on top. Return the baking dish to the oven and bake for another 10-12 minutes or until the cheese is melted and golden. Sit for 5 minutes before serving. Spread sour cream across, add tomatoes, avocado and sprinkle cilantro.

Nutrition Facts : Calories 526.4, Fat 28.1, SaturatedFat 13.6, Cholesterol 59.8, Sodium 1396.5, Carbohydrate 49.5, Fiber 10.2, Sugar 9.3, Protein 23.6

BARBECUE PORK ENCHILADA BAKE

Barbecue Pork Enchilada Bake image

Looking for Mexican dinner? Then bake this pork enchilada made using cheese, Old El Paso® flour tortillas and sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 11

Ingredients

1 1/2 lb pulled smoked pork
1 cup barbecue sauce
1/4 cup sliced green onions (4 medium)
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1 can (10 oz) Old El Paso™ mild red enchilada sauce
1 1/2 cups shredded Monterey Jack cheese (6 oz)
3 cups coleslaw mix (from 16-oz bag)
1 cup thinly sliced radishes
1/2 cup white barbecue sauce
1/4 cup chopped fresh cilantro
1 cup crumbled queso fresco cheese (4 oz)

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In medium bowl, mix pork, barbecue sauce and onions. Spoon pork filling down center of each tortilla; roll up. Place, seam side down, in baking dish. Spoon enchilada sauce over filled enchiladas.
Cover with foil; bake 30 to 35 minutes or until sauce is bubbly. Uncover; sprinkle with Monterey Jack cheese. Bake 5 minutes or until cheese is melted.
Meanwhile, in medium bowl, toss coleslaw mix, radishes, white barbecue sauce and cilantro until mixed. Spoon coleslaw mixture over enchiladas. Sprinkle with queso fresco.

Nutrition Facts : Calories 490, Carbohydrate 47 g, Fat 2 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1220 mg

PORK ENCHILADAS

Pork Enchiladas image

One of my favorite ways to use up leftover pork.

Provided by STEPHZ2003

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

2 cups shredded cooked pork
1 (10 ounce) can enchilada sauce
½ teaspoon onion powder
1 cup reduced fat sour cream
1 (4 ounce) can chopped green chilies
2 cups shredded Colby-Monterey Jack cheese
1 (10.75 ounce) can condensed tomato soup
¼ teaspoon garlic powder
½ teaspoon ground cumin
6 (7 inch) flour tortillas

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
Bake in preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 32.4 g, Cholesterol 105.5 mg, Fat 26.4 g, Fiber 2 g, Protein 32.5 g, SaturatedFat 15 g, Sodium 1246.8 mg, Sugar 5.2 g

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