I shared my homemade enchilada sauce with you a little while back and here are the enchiladas to go with it!

These enchiladas are a bit different in that they have a sweeter pulled pork recipe inside them. You can add and subtract as many ingredients as you want in order to make them just the way you like!

I thought this was a fun change on a typical enchilada but I will be honest and say that I prefer a classic flavor to this. I work in the BBQ sauce industry so these reminded me a bit more of a sweet BBQ than the typical smoky/spicy kind. I sometimes love to mix up the normal recipes we make and this was definitely a fun experiment. The meat was sooooo good, and could have easily been used to make a pulled pork sandwich!

The other thing that is so fun about this recipe is, as I mentioned, how you can add and subtract ingredients to fit it to your needs. I added black beans but you could add any type of bean or rice to the inside of these enchiladas. You can sub pork for beef or chicken if you like that better as well.

The best part about Mexican food is definitely the toppings. Here are just a few ideas…Hot sauce/salsa, onions (yellow, white, red or green), olives, tomatoes, avocado, cilantro, different types of cheese…the list goes on!

Here is the recipe for my go-to, super easy Chicken Enchiladas

I hope this recipe helps you get through your hump day! I am looking SO FORWARD to the long, Holiday weekend!

I have a super exciting announcement to share with you next week and I CAN’T WAIT TO SHARE IT WITH YOU!

I know, the anticipation is killing you…guess you’ll have to wait 🙂

Have a great week and good luck staying cool in this scorching weather that showed up here in the Midwest!

    

Ingredients:

For the Pulled Pork:

3 Pound Boneless Pork Shoulder Roast

16oz Root Beer, Divided

14 Cup Water

1/2 Teaspoon Garlic Salt

1/4 Teaspoon Black Pepper

1 1/4 Cup Enchilada Sauce

4 Oz. Can Diced Green Chiles

1/2 Cup Brown Sugar

For the Enchiladas:

2 Cups Enchilada Sauce, Divided

8-10 Flour Tortillas (or corn if preferred)

4 Cups Shredded Cheddar Cheese (or cheese combo of choice)

Additional For Serving:

Sour Cream

Fresh Chopped Cilantro

Diced Tomato

Chopped Green Onion

Sliced Avocado

Directions:

For the Pork:

For the meat, place pork into a slow cooker and pour 8oz of root beer and 1/4 cup of water around the meat. Season with salt and pepper and place lid on slow cooker. Cook on low for 6 hours.

While meat cooks, make enchilada sauce (you can always use store bought, but that’s not as fun).

In a blender, combine remaining root beer, 1 1/4 cup enchilada sauce, green chiles and brown sugar and pulse until smooth. Set aside.

After meat has cooked for 6 hours, remove from cooker and slice or shred with two forks. Drain liquid from crock pot and place meat back in.

Pour blended sauce mixture over the pork and stir to coat. Cook for an additional 2 hours.

Enchiladas:

Preheat oven to 375 degrees.

Pour about 1/2 cup sauce over the bottom of a 9×13 dish.

Place about 1/3 cup of meat into the center of a tortilla and spread in an even line down the middle. Sprinkle with cheese, add any beans/toppings you’d like (I added a little handful of black beans) and a sprinkle of sauce. Roll into a tight roll and place into the pan, seam side down. Continue until pan is filled up horizontally and then top with remaining sauce (or desired amount) and sprinkle with a generous amount of cheese.

Bake in oven for 15-20 minutes, or until cheese has melted completely. Serve with toppings and salsa.

Can also freeze. If you freeze, let thaw as much as possible and adjust baking time to make sure they are heated all the way through

This recipe was adapted from the I Wash You Dry Blog.

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