Pork Enchiladas

A creamy pork and black bean filling is wrapped up in corn tortillas and topped with a simple red enchilada sauce.

My mom has been visiting for the past week and boy have we been busy. We purged our storage room in the basement and decluttered the garage. We even held a yard sale, to try and make some money on some of our unwanted items. The yard sale was a great way to meet the neighbours and make a few dollars.

During all this, we were ravenous and exhausted. So I decided to take some pulled pork I had in the freezer and turn it into enchiladas, to celebrate us surviving two days of haggling customers at our yard sale. I also made cheese enchiladas for the kiddos, since that is what they prefer. My Mom isn't a big meat eater, but she really enjoyed these pork filled bundles of goodness. They were super filling and just what we needed after a long exhausting weekend.

Pork Enchiladas

1 1/2 C leftover pork, shredded

4 oz cream cheese, softened

1 Tbs dehydrated onion (I used Three Onion Rub from Pampered Chef)

3 cloves garlic, minced

1/2 tsp cumin

1/2 C sour cream

1 C shredded colby jack cheese, divided

1 C cooked black beans

1/4 C pimento stuffed olives, sliced

red enchilada sauce (recipe follows)

8 corn tortillas

Preheat oven to 350 degrees F.

In a mixing bowl, beat together the cream cheese, sour cream, dehydrated onion, garlic and cumin. Mix in the pork, black beans and 1/2 C shredded cheese; until well combined. Set aside.

Heat 1 inch of oil in a cast iron skillet. Once oil is hot, using tongs, place one corn tortilla in the oil. Cook for 30 seconds and flip, cooking for another 30 seconds. Remove to a paper towel and repeat with remaining tortillas.

Place a thin layer of enchilada sauce in the bottom of a 9x11 inch baking dish.

Fill a corn tortilla with 1/4 C of filling and roll into a cigar shape. Place seam side down into the baking dish and repeat with remaining corn tortillas. Top with additional enchiladas sauce and sprinkle with remaining shredded cheese.

Cover and bake for 30 minutes, until cheese is bubbly. Remove foil and bake for an additional 10 minutes. Remove from oven, sprinkle with sliced olives and let rest 10 minutes before serving.

Red Enchilada Sauce

1 14.5 oz can tomato sauce

1 Tbs beef bouillon powder

1 Tbs chili powder

1 tsp garlic powder

1 1/2 tsp cumin

1 tsp oregano

Place all ingredients into a small sauce pot and mix to combine. Bring to a boil, reduce heat and simmer for 10 minutes.