Bayed Up BBQ Pork Enchiladas
Did your eyes get bigger than your stomach when you loaded up the smoker this weekend? Catch more hogs in your trap than you planned?
Here is an excellent option for that leftover pulled pork. Bayed Up BBQ Enchiladas. Get your family “Bayed Up” around the dinner table.
- 1 Tablespoon Oil
- 1 Tablespoon Flour
- 2 Cans of Enchilada sauce
- 2 cups of beef broth
- 2 Tablespoons chopped cilantro
- Salt/Pepper to taste
In a large pan, over medium heat, add oil and flour then whisk together to make a paste and
cook for one minute stirring constantly. (Do Not Burn) Pour in enchilada sauce, beef broth, and
cilantro. Bring to a boil. Reduce heat to simmer for 30-45 Minutes while preparing the meat and tortillas. Season with salt and pepper to taste.
- 1 – 1 ½ lbs of Bayed UP BBQ pulled pork
- 2 – 3 tablespoons of pork drippings, (or oil)
- 1 diced onion
• Salt/Pepper to taste
In a large Skillet, add pork drippings and onion. Brown onion for a minute, then add pulled pork
and chilies. Simmer
- 10-15 Corn Tortillas
- 1/2 cup oil
- Shredded Cheese
Heat Oil in a skillet over medium heat. One by one, using tongs, fry tortillas in oil until lightly
browned and soft (about 30 seconds per side) remove to paper towel lined plate.
Preheat Oven to 350F. Pour 1 cup of sauce into the bottom of a baking pan and spread evenly.
Dip each tortilla into sauce, the remove to work surface. Spoon in meat and shredded cheese
into the center and roll. Place seam side down in baking pan. Once filled, pour the ‘remaining
sauce over the enchiladas and top with shredded cheese. Bake for 20 minutes or until bubbly.