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Categories:
enchilada sauce monterey jack pepper cheese Cheddar cheese olive oil pork Carnitas red kidney beans corn kernels corn tortillas light sour cream cherry tomatoes avocado cilantro
Viewed: 51 - Published at: 3 years agoIngredients
- 3 cups enchilada sauce
- 1 1/2 cups monterey jack pepper cheese, shredded
- 1 1/2 cups aged cheddar cheese, shredded
- 1 tablespoon olive oil
- 2 cups pork Carnitas
- 1 cup red kidney beans, rinsed and drained
- 1 (15 ounce) can corn kernels, drained
- 6 large corn tortillas
- 6 tablespoons light sour cream, for garnish
- 6 -8 large cherry tomatoes, quartered
- 1 avocado, diced, for garnish
- 2 tablespoons cilantro, chopped, for garnish
Method
- Preheat oven to 350°F. In a 9 x 13-inch baking dish, spread on the bottom a fine coat of enchilada sauce; set aside. In a small bowl, combine the two cheeses together; set aside.
- In a skillet over medium-high heat, add oil. When hot but not smoking, add pork and cook to warm it up, tossing continuously, about 2 minutes. Transfer to a bowl and add red kidney beans, corn, and 1/2 cup mixed cheese; stir to combine.
- Fill each tortilla with 1/2 cup of pork mixture. Roll up by folding the ends and transfer into the prepared dish. Ladle over the remaining enchilada sauce and transfer into the preheated oven; bake for 10 minutes. Remove from the heat and sprinkle the remaining cheese on top. Return the baking dish to the oven and bake for another 10-12 minutes or until the cheese is melted and golden. Sit for 5 minutes before serving. Spread sour cream across, add tomatoes, avocado and sprinkle cilantro.
