Pulled Pork Enchiladas with Red Chile Sauce

Tender pork is slowly cooked with Mexican spices and then layered into cheesy saucy spicy enchiladas. This Slow Cooked Mexican Pork^[1] has been at the top of my favorites list for a while now and I've made it at least six times in the past few months. I kept thinking that the pork would be great in enchiladas, but we like it so much on it's own, I never managed to try them until now.

My middle son has been asking for red enchiladas for over a month now and these were made specifically for him. (That silly child doesn't love green chile the way the rest of the family does, how is that even possible?) The whole family loved them and there was barely a serving left in the pan.

I'm headed to New Mexico tomorrow to spend the weekend with my sister. In my excitement, I've been making our favorite Southwestern foods all week. I can hardly wait to eat my fill of my favorites in Santa Fe!

Pulled Pork Enchiladas with Red Chile Sauce
Yield: 8-10 servings
(printable recipe)
^[2]

2 lb Mexican Pulled Pork^[3], cooked per recipe directions^[4]
8-10 white corn tortillas, cut into pie shaped triangles
3 cups red chile sauce^[5], store bought is fine, buy it as mild or hot as you like
2 lbs pepper jack cheese, 6-8 cups shredded
Optional: chopped cilantro and sour cream for serving

Preheat the oven to 350 degrees. Pour 1/2 cup sauce into the bottom of a 9x13 baking dish. Place a layer of tortilla wedges across the sauce and then spread half of the shredded pork across the tortillas. Sprinkle with about 1/3 of the cheese. Layer more tortillas over the cheese and pour about a cup of sauce over the tortillas. Layer the rest of the pork, then another 1/3 of the cheese and top with more tortillas. Pour the remaining sauce over the tortillas and then cover with the remaining cheese.

Bake until bubbling around the edges and lightly browned, about 30 minutes. Let cool at least 15 minutes before serving. Let the dish rest a bit longer, if you want to slice the enchiladas versus scoop them onto plates. Top each plate with a sprinkling of cilantro and a scoop of sour cream, if desired. Serve with plenty of tortilla chips. Enjoy!

FREEZER MEAL: If you are planning to freeze this, layer everything into the pan and cover with foil or lids and freeze. 1-2 days before you plan to eat this, take it out of the freezer and place in the refrigerator. Once thawed, bake as noted above.

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ONE YEAR AGO TODAY: Meatloaf with Balsamic Glaze^[7]

TWO YEARS AGO TODAY: The BEST Homemade Ketchup^[8]

References

1. ^{^} Slow Cooked Mexican Pork (www.barefeetinthekitchen.com)
2. ^{^} (printable recipe) (barefeetinthekitchen-recipes.blogspot.com)
3. ^{^} Mexican Pulled Pork (www.barefeetinthekitchen.com)
4. ^{^} directions (www.barefeetinthekitchen.com)
5. ^{^} red chile sauce (www.barefeetinthekitchen.com)
6. ^{^} Subscribe to Barefeet In The Kitchen by Email (feedburner.google.com)
7. ^{^} ONE YEAR AGO TODAY: Meatloaf with Balsamic Glaze (www.barefeetinthekitchen.com)
8. ^{^} TWO YEARS AGO TODAY: The BEST Homemade Ketchup (www.barefeetinthekitchen.com)

Source : http://www.barefeetinthekitchen.com/2013/10/pulled-pork-enchiladas-recipe.html

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