BBQ Pork Enchiladas

Serves 3-4
Anyone who only cooks for one or two people on a daily basis knows what its like to eat the same meal over and over again for a week. In our house we love pulled pork but it’s hard to just make a couple of servings. Inevitably, I find myself trying to make new and creative things to trick us into finishing that last little bit.

The nice thing about enchiladas is that you can have one big messy session and make a whole bunch and then freeze them into whatever portion size makes sense for you. The recipe below is for a pan of four enchiladas. For us, this is a meal with enough leftover for one person’s lunch the next day. You could easily fit eight enchiladas in a 9x13 pan for a bigger crowd. A pan of these in your freezer can really save dinner on a busy Monday night.

2-3 cups leftover BBQ pulled pork
4 fajita sized tortillas
8oz canned black beans
8oz enchilada sauce
3 cups shredded cheese (Cheddar, Jack or Mexican blend)
4 strips of bacon, cooked and chopped
2 green onions, white and light green parts sliced

To build the enchiladas, dip both sides of a tortilla in the enchilada sauce, place ½ cup of pork, 1-2 tablespoons of black beans and a sprinkle of cheese into the tortilla and roll the tortilla tightly. Place the filled tortilla in a well-greased pan. Continue this for all of your enchiladas. Cover the enchiladas with the remaining cheese and top with the bacon and green onions.

At this point, you can freeze the enchiladas. If you are going to eat them right away, bake the enchiladas at 350 degrees for 30 minutes or until the cheese bubbles. To bake your frozen enchiladas, take the enchiladas out of the freezer 24 hours before baking. Let them defrost in the fridge. Then bake at 350 for 30 minutes or until the cheese bubbles.

Serve the enchiladas with additional cheese, bacon, green onions and avocado and salsa.