We had some left over pork roast that we smoked over the week end so we made enchilada's out of it. Here it is.
We didn't add any more Mexican seasonings to it, as it already had a Smokey flavor. If you don't have smoked pork, then add some cumin, garlic powder, onion powder and chili powder to your liking. Pork roast either shredded or cut into cubes, about 1 pound 2 dozen corn tortillas 2 small cans pinto beans 2 small can diced green chilies 2 cups shredded cheddar cheese 1 cup sour cream 1 large can enchilada sauce Cube or shred pork roast In a large pot on medium heat sate pork with the two cans of beans and two cans of green chilies. Stir and heat through. In hot oil soften corn shells. Place large spoonful's of pork mixture in center of each corn shell. Roll shells then place in a 9 by 13 inch baking dish. Mix enchilada sauce with 1 cup of sour cream. Pour mixture over rolled enchilada's. Top with shredded cheese. Bake in a 350 degree oven for 30 minutes or until hot and bubbly. Jeri _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
