Pulled Pork Enchiladas

Name: Pulled Pork Enchiladas
Total time: 1 h 20 min
Ingredients: 2 cups (packed) Pork Carnitas (Mexican Pulled Pork) or other shredded meat (see notes); 1 tbsp olive oil; 1 cup tinned black beans or red kidney beans , drained; 1 can (15oz / 400g) corn kernels , drained; 2 cups shredded cheese (any good melting cheese); 8 tortillas; 3 cups (750ml / 25oz) Enchilada Sauce (homemade or store bought)

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Total: 80

Servings: 4

Cost: $5.91 /serving

Ingredients

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2 cups (packed) Pork Carnitas (Mexican Pulled Pork) or other shredded meat (see notes)1 tbsp olive oil1 cup tinned black beans or red kidney beans, drained1 can (15 ounces / 400 grams) corn kernels, drained2 cups shredded cheese (any good melting cheese)8 tortillas3 cups (750 milliliters / 25 ounces) Enchilada Sauce (homemade or store bought)

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Instructions

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Step 1

Preheat oven to 350F/180C.

Step 2

Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned - about 1 1/2 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl. It does not matter if the top isn't heated through, it will heat in the oven.

Step 3

Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.

Step 4

Spread 1/2 cup of Enchilada Sauce on the bottom of the baking dish.

Step 5

Place 1/2 packed cup of filling (from step 3) into a tortilla and roll up and place in the baking dish.

Step 6

Pour over the remaining Enchilada Sauce, and bake for 10 minutes.

Step 7

Remove from oven and scatter the cheese on, then bake for a further 10 to 15 minutes until the cheese is bubbling and golden.

Step 8

Let stand for 5 minutes before serving.