Chipotle Pork Enchiladas

And it's now time for ROUND THREE for the http://fleurdelolly.blogspot.com/2016/02/chipotle-slow-cooker-pork.html !

Yes, with one simple 2.5 pound Boston Butt we have had three different meals. Leftovers don't have to be boring or the same meal you had on Day 1. With this delicious recipe we had pork sandwiches, filled a huge baked potato and now we're enjoying the pork rolled in flour tortillas with cheese and then baked. I'd say that's pretty good.

Because this recipe is based on left over pork, you may have more or less enchiladas than I had, but with my leftovers I had 8 extra large enchiladas. Your mileage may vary.

1 T. olive oil

1 large yellow onion, diced

2 small cans diced green chilies 

3-4 cups pulled pork

2 10 oz. cans green enchilada sauce

3 cups shredded cheese (Monterey jack, pepper jack, cheddar, Mexican blend, etc., your choice)

large tortillas

Preheat oven to 350 degrees. Spray baking dish with non-stick spray.

In a large skillet, add olive oil and heat over medium high heat. Add onions and cook, stirring frequently, for 4 - 5 minutes. Add green chilies and pork. Stir to combine and let cook for another 3 - 5 minutes. Add 1/2 cup enchilada sauce and 1/2 cup cheese. Stir to combine and remove from heat.

Spread 1/2 cup enchilada sauce on the bottom of the baking dish.

Take one tortilla at a time and spread the pork mixture over the tortilla leaving 1 inch all the way around. Sprinkle with cheese and roll up tortilla sealing the edges carefully by folding the tortilla so it is sealed. Place in baking dish seam side down.

Continue with the tortillas until remaining pork is used.

Pour remaining enchilada sauce over the top of the enchiladas and sprinkle with any remaining cheese. Cover baking dish with foil and bake for 25 - 30 minutes. Remove from oven and uncover. Return to oven for a few minutes to allow cheese to brown.

Serve with sour cream, additional cheese, salsa, guacamole.....any of your favorite toppings.