Pulled Pork Enchiladas with Red Chile Sauce

Pulled Pork Enchiladas with Red Chile Sauce

from barefeetinthekitchen.com
35 min
8 servings

Ingredients

  • 2 lb Mexican Pulled Pork (cooked per recipe directions)
  • 8-10 white corn tortillas (cut into pie shaped triangles)
  • 3 cups red chile sauce (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

Directions

  1. 1

    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. 

  2. 2

    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.

  3. 3

    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!