Sounds good, but for authentic enchiladas, no! beans!! Thanks.
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Shepherds are the best beasts, but Labs are a close second.
----- Original Message -----
From: "Jeri Milton" <[email protected]>
To: <[email protected]>
Sent: Tuesday, January 08, 2013 10:53 PM
Subject: [CnD] Smoked Pork Enchilada's
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
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