Using leftover shredded pork roast means I can put together a meal quick with pulled pork enchiladas. And there's enough for me to freeze for future meals too. Get supper on the table FAST! #TexasHomesteader
Add 3 cups cooked shredded roast to skillet and heat on medium-high heat without stirring until bottom is nicely browned - about 3 minutes. Remove meat and set aside.
Add 1 Tablespoon or oil or grease to skillet & sauté 1 cup chopped onions & 1/2 cup chopped bell pepper until softened. Turn off heat.
To the onion/pepper mixture add the browned meat, 1 cup drained corn, 1 cup beans, ½ cup enchilada sauce and ½ cup shredded cheese and mix to combine.
Spread a thin layer of reserved enchilada sauce on the bottom of each baking dish.
To fill enchiladas place ⅓ cup of filling onto each corn tortilla, roll up and place seam-side down in the baking dish.
After all tortillas are placed in baking dish, pour remaining enchilada sauce over middle of enchiladas, leaving ends uncovered if desired.
Bake enchiladas for 10 minutes.
Remove from oven and sprinkle remaining cheese on top. Then return to oven for an additional 10 minutes until the cheese is melted.