Pulled Pork Enchiladas

• 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

1. Preheat oven to 350u0b0F. 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.
2. 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 1/2 cup mixed cheese; stir to combine.
3. Fill each tortilla with 1/2 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.

enchilada sauce, monterey jack pepper cheese, cheddar cheese, olive oil, pork carnitas, red kidney beans, corn kernels, corn tortillas, light sour cream, cherry tomatoes, avocado, cilantro

Taken from www.food.com/recipe/pulled-pork-enchiladas-535726 (may not work)