Barbecued Pulled Pork Enchiladas

Have you ever found yourself in possession of a large amount of pulled pork? I love everything about it - making it is a breeze (hello easy crock pot meal!), it's so tender and juicy and there are a ton of things to do with it! When my roommate Rachel moved to Michigan, she bestowed her Omaha Steaks barbecued pulled pork stash upon me, so I was befuddled to do with 6 1-lb packs of pulled pork.

Luckily, Des from Life's Ambrosia has a great recipe for pulled pork enchiladas, which I've slightly adapted here. Trust me, you'll find yourself making a few extra pounds of pulled pork next time just so you can make these enchiladas :)

Barbecued Pulled Pork Enchiladas

For the sauce:
1 tablespoon olive oil
1/2 onion, diced
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper1 14-ounce can tomato sauce
1 roma tomato, diced
Salt and pepper to taste
1 tablespoon chopped cilantro

For the enchiladas:
2 teaspoons olive oil
1/2 onion, sliced
1 poblano pepper, seeded and sliced
1 jalapeno pepper, seeded and sliced
1 pound barbecued pulled pork, cookedCanola oil (enough to cover bottom of a skillet about 1/4 inch high)
12 corn tortillas
3 cups sharp cheddar cheese, shredded and divided

Warm olive oil in a medium sauce pan. Add onions and garlic and saute 3 minutes. Add in spices and cook another minute. Stir in tomato sauce and diced tomato and simmer 8 to 10 minutes. Season with salt and pepper and stir in cilantro; set aside.

Meanwhile, warm 2 teaspoons olive oil in a large cast iron skillet over medium heat. Add onions and peppers and cook about 8 minutes, until starting to char. Stir in pulled pork and cook to warm through. Remove from heat.

In a small skillet, heat canola oil until about 360 degrees (or when small bubbles form around the end of a wooden spoon when placed in it). Cook tortillas, one at a time, about 10 seconds on each side. Set on paper towels to remove excess oil.

Heat oven to 350 degrees. In a 9 x 13 pan, spread 3/4 cup tomato sauce over bottom. Place about 2 tablespoons pork mixture in each tortilla and top with about 1 1/2 tablespoons cheddar. Roll and place in pan, one right next to the other. Repeat until all tortillas are used and pan is filled. Top with remaining tomato sauce and spread remaining cheese over (1 to 1 1/2 cups). Cover and cook 15 minutes. Remove cover and cook another 5 minutes, until cheese and melted and just starting to brown.

Let sit at least 10 minutes before digging in, but this is also a great meal to make a day ahead!