Recipe: Delicious Leftover Bbq Pork Rib Enchiladas

Leftover Bbq Pork Rib Enchiladas. Great recipe for Leftover Bbq Pork Rib Enchiladas.. Delicious pulled pork enchiladas, made with leftover pulled pork. Although red enchilada sauce is used, green sauce may be substituted.

Pork, known for its speedy cooking time and tender meat, is a great alternative to ham or beef tenderloin for a big family meal. The best part is that it can be prepared in so many different ways—from roasted on a sheet pan to smoked or slow-cooked, the renditions of pork are endless. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl. You can cook Leftover Bbq Pork Rib Enchiladas using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients of Leftover Bbq Pork Rib Enchiladas

1. You need 4 each of leftover bbq pork boneless western ribs (you can use chicken, beef, or shrimp also).
2. It's 3 medium of tomatoes, diced.
3. Prepare 1 medium of onion, diced.
4. Prepare 2 cup of sour cream.
5. You need 1 packages of cream cheese softened.
6. You need 1/2 envelope of taco seasoning.
7. You need 2 each of 10.5 oz. canned red enchilada sauce.
8. Prepare 1 each of 10.5 oz. canned green enchilada sauce.
9. Prepare 1 packages of large or 2 small packages of flour tortillas.
10. It's 1 packages of cheddar or mixed shredded cheese.
11. Prepare 1 jar of cheese sauce, optional.

You can look at leftover pulled pork made with budget-friendly pork roasts like money in the bank. If you usually pass right by the shoulders and Boston butts at the grocery store because you think the cuts are too large for your family, consider the many shredded pork recipes just waiting for your leftovers. You needn't resign yourself to eating sandwiches for days; pulled pork freezes. The pork is finished when the meat is easily shreddable and falls off the bone.

Leftover Bbq Pork Rib Enchiladas step by step

1. I use boneless ribs because it easier to work with.Take western ribs & shred or use food processor..
2. Take onion & saute it until translucent. Add 1 can of red enchilada sauce, cream cheese, sour cream, & taco seasoning..
3. After sauce incorporated, add ribs to sauce & heat thoroughly. Should only take 10 minutes..
4. Take 1 flour tortilla & stuff with rib mixture, some tomatoes and jar cheese to taste. (you can switch up & use shredded instead, but you might need 2 packages)..
5. Place enchilada in 13x9 in. pan. Repeating step 4 & layering enchiladas side by side closely..
6. When finished layering, mix red & green cans of enchilada sauce..
7. Pour sauce over all enchiladas. Make sure they are all covered or they'll dry out..
8. Add cheese on top & bake until cheese melts. or if you use the jar cheese then about 10-15 minutes..
9. May serve with lettuce, sour cream, salsa, guacamole, & tomatoes..
10. I usually serve with #9 & side of rice & beans.

Carefully place the roast on a cutting board and using a couple of forks, shred the pork. Place the shredded pork back in the crock pot with the juices, discarding any bones or excess fat. Just use leftover pork chops or roast or maybe a rib or two in any recipe. It's like eating tamales in a bowl. Pop your pork on a pizza.