My Things 2 Do with Leftover Pork Roast

It’s Pork Enchilada Bake!

Normally this dish is made with beef. But for a couple of reasons I didn’t use beef in this recipe. First we limit our consumption of beef because it isn’t good for my intestines.(Freaking Crohns)

Plus I made a pork roast for dinner the other day and because there’s just the two of us that meant leftovers for days to come.

Now I like a good pulled pork sandwich like the next guy but I needed to do something new with my leftover pork.

Welcome Pork Enchilada Bake!

I changed up the normal recipe to make it my own so here goes. I hope you try it and love it as much as we did.

Pork Roast Enchilada Bake

1 lb chopped pork roast

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8 oz. Tomato sauce, (I used spaghetti sauce with garlic and herbs)

 

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1 can 14 oz. diced tomatoes

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1 4 oz can chopped green chili peppers

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1/2 tsp. salt

1/8 tsp. pepper

1/2 tsp. cumin

2 cloves garlic, chopped

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1 cup shredded cheese, (I used the Mexican blend)

6 corn tortillas

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In a Dutch oven, add chopped pork, and all other ingredients except the corn tortillas. Stir, bring to a boil and reduce heat let simmer for 5 minutes.

Preheat oven to 350 degrees. In a skillet heat enough oil, just to warm, to dip tortillas into. Dip tortillas one at a time into oil and drain on paper towels.

Spread about 2 tablespoons meat mixture on each tortilla. Top with some of the cheese. Roll up. Place in 3-quart rectangular baking dish, seam side down.

Top with remaining meat mixture and sprinkle with remaining cheese.

Bake 15 to 20 minutes or until bubbly.

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