Anyway, that is how this started. I had a fridge full of leftover pulled pork and a hankering to make enchiladas with a creamy sauce. So, I made it all come together in a Mexi-Q dish. That's a thing right?
It should be.
Of course I just kind of whipped it up. I didn't take pictures or write it down. And it was good. Really good. So about a week later, when I found myself with some more pulled pork I had to make it again. This time I paid more attention to what I was doing so I could share it with you. The pictures aren't great, but the flavor is. Do yourself a favor and give it a try!
Pulled Pork Enchiladas with Creamy Cheese Sauce
1 T cooking oil
1 onion, diced
3 cups pulled pork
1 1/2 cup corn
1 jalapeno, diced (optional)
1/4 cup BBQ sauce
7-8 medium tortillas (about 8" diameter)
2 T butter
2 T flour
1 1/2 cups chicken stock
8 oz colby-jack cheese, grated or cut into chunks
1 cup sour cream
Optional toppings: more BBQ sauce, green onions, sour cream, cilantro, salsa verde
- Preheat ovento 350F and grease a casserole dish or 9x13" pan.
- Heat oil in a large skillet over medium heat. Saute onion and jalapeno until onion is translucent. Add pork, corn and BBQ sauce, heating until just warm. Set aside.
- In a separate pan, melt butter over medium heat. Whisk in flour and cook for about a minute. Pour in chicken stock, whisking as you add it. Bring to a low boil and allow to thicken slightly. Add cheese and stir in as it melts. Once smooth and creamy, remove from heat. Stir in sour cream.
- Assemble enchiladas by wrapping filling in a tortilla and placing seem side down in the prepared dish. Once all enchiladas are assembled and in dish, pour cheese sauce over the top of them.
- Bake for 30-35 minutes.
- Serve with your favorite toppings!
I can't wait to share these at the weekend potluck and see what everyone else brought!