Pulled Pork Enchiladas
Yield: 8 Enchiladas + Extra Veggies
• 12-16 oz pulled pork
• 3 oz olive oil
• 4.5 oz onions, small diced
• 8 oz mushrooms, loosely chopped
• 9 oz carrots, small diced
• 1 zucchini, small diced
• 1 yellow squash, small diced
• 1 bell pepper, small diced
• 8 oz cauliflower, medium chopped
• 2 tsp salt
• 2 tsp pepper
• 1 tsp cayenne pepper
• 1 – 15oz can black beans
• 1 large tomato, small diced
• 1.5 oz cilantro, loosely chopped
• 8 GF Mission Tortillas
• 6 oz cream cheese
• ≈20 oz Chipotle Mole
• QS Tillamook Pepperjack Cheese
If roasting pork, preheat oven to recommended temperature. I do mine at 350°F. The oven will need to be set to 350°F for the enchiladas as well.
1. Cook pork. This will depend on many factors – if you bought a roast, if you plan to use your oven or cook it in a crockpot, or if you bought already cooked pulled pork. Whatever your method, make your pulled pork and set aside.
2. Dice up all of your veggies to approximately bite-size pieces. Keep in mind that the more evenly diced your veggies are, the more evenly they will sauté. Be sure to put your tomatoes aside until step #6.
3. Start by heating up a large frying pan and then adding olive oil. Once olive oil is warm, add onions, mushrooms, and carrots. Sauté on medium-high heat until mushrooms have lost their moisture and onions are turning golden brown.
4. Turn heat down to medium and add zucchini, yellow squash, bell pepper, and cauliflower. Continue to sauté entire mixture until veggies are the texture you want them. I like to keep mine on the crunchier side as they continue to cook inside the enchiladas as well.
5. Once sautéed, season with salt, pepper, and cayenne before removing from heat.
6. After seasoning, remove from heat and allow veggie mixture to cool slightly before adding black beans, tomato, and cilantro. Mix to combine thoroughly.
7. You are now ready to assemble your enchiladas!! Start by laying down all 8-tortilla shells.
8. Using a purple scoop, portion one scoop of cream cheese onto the center of each tortilla. Spread it out with the back of a spoon creating a line down the center of the shell.
9. Next, using a green scoop, portion one scoop of veggie mixture onto each shell. Spread veggies out on top of the cream cheese.
10. Then place 1.5 to 2oz of pulled pork on top of the veggies.
11. Before rolling enchiladas, pour half (about one cup) of mole into the bottom of a 9×13” casserole dish.
12. Now you can roll your enchiladas tightly and place them seam side down in the casserole dish. All 8 enchiladas will fit across a 9×13” dish – in the photos I used an oval dish and therefore, could only fit 6.
13. Once all enchiladas are rolled up and ready to go, pour remaining mole over the tops making sure the tortillas get fully covered.
14. Sprinkle cheese over the enchiladas before baking. “QS” means quantity sufficient – in other words, you can smother your enchiladas in cheese or you can lightly coat them in a thin layer, it is totally up to you!
15. Bake for 30 minutes in 350°F oven, rotating pan halfway through. Let cool slightly before serving.
I like to serve mine hot as can be with sour cream, salsa, and fresh avocado slices I’ve also been known to eat them straight out of the pan! Whatever you choose to do, enjoy!!