Here’s part two of the green chili pulled pork roast. We take the leftovers and use them to make these moist, juicy, delicious enchiladas. They are SO GOOD! If you have enough meat left to make two batches of enchiladas, they freeze really well. I have teenagers so…there were no leftovers.
If you didn’t heat the pulled pork in a pan with green chilis, cilantro, and onions during part one, now’s the time to do it.
Heat a tbs. of olive oil in pan set to medium.
Use about a half of a cup of chopped onions and 1 small or medium can of diced green chili. Add the meat and about 1/2 c. chopped cilantro.
Spray a casserole dish with non-stick spray and pre-heat the oven to 350 degrees.
Set up a little assembly station for yourself. You’ll add 2-3 tbs. of meat and a sprinkle of cheese onto the middle of each large burrito.
Then roll the burrito, place it seam side down in the casserole dish.
Repeat until you’ve filled the dish.
Top with green chili sauce and sprinkle with your favorite shredded cheese.
Bake at 350 for 20-30 minutes, until hot and bubbly.Print
Green Chili Pulled Pork Enchiladas
16 oz. green chili pulled pork roast
1 can diced green chilis
1/2 cup chopped onion
1 tablespoon olive oil
2 cup shredded cheddar cheese
1 28 oz. can green enchilada sauce
1 package large burritos
Preheat oven to 350 degrees.
Spray a large casserole dish with non-stick cooking spray.
In a large pan set to medium, add olive oil.
Saute onion and green chilis until onions are soft, about 3-5 minutes.
Add meat and heat through.
To a large burrito, add 2-3 tbs. of meat mixture and 1 tbs. shredded cheddar.
Roll burrito and place seam side down in the casserole dish.
Repeat until the dish is full.
Cover rolled burritos with enchilada sauce and top with remaining cheese.
Heat at 350 for 20-30 minutes, until hot and bubbly.