Pulled Pork Enchiladas
HB-14901 · Hand-built original · Mexican
Shredded pork carnitas crisped in a pan, mixed with black beans, corn and enchilada sauce, rolled in tortillas and baked under more sauce and cheese. Fifteen minutes of assembly for a bubbling midweek bake.
MexicanBaked, Fast40 minServes 41174 kcalGluten-freeEgg-freeHigh Fiber
Main ingredient: pork
Pairs well with: applesauce, roasted sweet potatoes, coleslaw, cornbread, braised cabbage
Servings:4quantities adjust to match
Ingredients
- 2 cups (packed) pork carnitas (Mexican pulled pork) or other shredded meat
- 1 tbsp olive oil
- 1 cup tinned black beans or red kidney beans, drained
- 1 can (15 oz) corn kernels, drained
- 2 cups shredded cheese (any good melting cheese)
- 8 tortillas
- 3 cups enchilada sauce (homemade or store bought)
Method
- Heat the oven to 350°F and crisp the pork carnitas in the olive oil in a pan over high heat for about 1 1/2 minutes, without turning it, so the bottom browns while the meat stays moist; tip the pork into a bowl.
- Stir the corn, black beans, 1/2 cup of the enchilada sauce and 1/2 cup of the cheese through the pork to make the filling.
- Spread 1/2 cup of enchilada sauce over the base of a baking dish.
- Spoon about 1/2 packed cup of filling into each tortilla, roll them up, and arrange them in the dish seam-side down.
- Pour the remaining enchilada sauce over the tortillas and bake for 10 minutes.
- Scatter the rest of the cheese over the enchiladas and bake for a further 10 to 15 minutes until the cheese bubbles and turns golden.
- Stand the enchiladas for 5 minutes before serving.
Prep: 15 min · Cook: 25 min · Total: 40 min
Nutrition (per serving, where published)
1174 kcalCalories
57.1 gProtein
109.1 gCarbs
57.8 gFat
19 gSaturates
15.7 gFibre
5.3 gSugars
1616 mgSodium
285 mgCholesterol
1656 mgPotassium
548 mgCalcium
9.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data