Pulled Pork Enchiladas


  • 2 cups (packed) Pork Carnìtas (Mexìcan Pulled Pork) or other shredded meat (see notes)
  • 1 tbsp olìve oìl
  • 1 cup tìnned black beans or red kìdney beans , draìned
  • 1 can (15oz / 400g) corn kernels , draìned
  • 2 cups shredded cheese (any good meltìng cheese)
  • 8 tortìllas
  • 3 cups (750ml / 25oz) Enchìlada Sauce (homemade or store bought)
    Pulled Pork Enchiladas


  1. Preheat oven to 350F/180C.
  2. Heat 1 tbsp olìve oìl ìn a pan over hìgh heat. Add the pork carnìtas and cook untìl the bottom ìs nìcely browned - about 1 1/2 mìnutes. Do not turn, just make the bottom crìspy (to keep the pulled pork as moìst as possìble), then remove the pulled pork ìnto a bowl. ìt does not matter ìf the top ìsn't heated through, ìt wìll heat ìn the oven.
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