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Using leftover Pork Carnitas (Mexican Pulled Pork) or other shredded meat, it takes a mere 15 minutes to assemble this dish to pop into the oven, making this a sensational mid week meal! Note that the Pork Carnitas used in this recipe is already seasoned and flavoured so if you substitute with an unseasoned meat then please refer to the notes for seasonings to add to the filling mixture.
View original recipe on recipetineats.comPreheat oven to 350F/180C.
Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned - about 1 1/2 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl. It does not matter if the top isn't heated through, it will heat in the oven.
Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.
Spread 1/2 cup of Enchilada Sauce on the bottom of the baking dish.
Place 1/2 packed cup of filling (from step 3) into a tortilla and roll up and place in the baking dish.
Pour over the remaining Enchilada Sauce, and bake for 10 minutes.
Remove from oven and scatter the cheese on, then bake for a further 10 to 15 minutes until the cheese is bubbling and golden.
Let stand for 5 minutes before serving.
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