Bbq Pork Enchiladas
- 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
- 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.
pork, white onion, chilies, panela cheese, red enchilada sauce, colbymonterey, olive oil, corn tortillas
Taken from www.food.com/recipe/bbq-pork-enchiladas-483828 (may not work)