Pulled Pork Enchiladas

What better way to use leftover Pulled Pork than to bake some Pulled Pork Enchiladas.  After enjoying our fill of Pulled Pork sandwiches I normally use my FoodSaver to vacuum seal the leftovers.  I have found that Pulled Pork lends itself well to freezing and used some of my leftover Lucille's Smoked Pulled Pork for this common but delectable recipe.  There are literally millions of Enchilada recipes but I think you'll enjoy this simple recipe.

Ingredients:

• Hickory Smoked Lucille's Pulled Pork
• Lucille's Cajun Hot
• Enchilada Sauce
• Large diced Onion
• 4 oz can diced green chile peppers
• Shredded Mexican Blend Cheese
• Sour Cream
• Sliced Olives
• 12 8-inch Yellow Corn Tortillas

Directions:

• Dice and sauté a large onion
• Combine the following Ingredients:
  • Pulled Pork
  • Sautéd onion
  • Diced green chile peppers
  • Olives
  • Shredded Mexican Blend Cheese
  • Sour Cream
• Season to taste with Lucille's Cajun Hot

• Preheat oven to 350ºF
• Spray a 9 x 13 baking dish with PAM
• Cover the bottom of the dish with Enchilada sauce
• Evenly divide the pulled pork mixture for 12 tortillas
• Place mixture near the edge of each tortilla
  • Roll up tortillas and place filled tortillas, seam-sides down closely together
• Top enchiladas with ample amount of enchilada sauce and shredded cheese
• Cover tightly with foil
• Bake at 350ºF for 45 minutes