SUCH A CLASSIC RECIPE WITH AMAZING FLAVOR FOR ANY TIME OF DAY.Smoked Pulled Pork Enchiladas are a fast and easy go to that are a great way to use up leftovers! Mix and match flavors and heat for your family’s tastes.
Contents
INGREDIENTS
- ▢2 SWEET POTATOES
- ▢SALT AND PEPPER
- ▢1 LBS SMOKED PORK
- ▢1 14 OZ CAN BLACK BEANS DRAINED AND RINSED
- ▢1/2 RED ONION CHOPPED
- ▢1/2 RED PEPPER CHOPPED
- ▢1/2 YELLOW PEPPER CHOPPED
- ▢1 RECIPE COLORADO RED ENCHILADA SAUCE WARMED HTTPS://PASSTHESUSHI.COM/CHILE-COLORADO-RED-CHILE-SAUCE/
- ▢8 TO RTILLAS
- ▢4 OZ SHREDDED CHEESE
FOR GARNISH
- ▢RED ONION DICED
- ▢SCALLIONS SLICED
- ▢SMALL MULTICOLOR SWEET PEPPERS SLICED
- ▢1/2 CUP CHERRY TOMATOES CHOPPED
- ▢FRESH CILANTRO SNIPPED
INSTRUCTIONS
- Smoke the sweet potatoes ahead of time in a smoker set to 350 for at least an hour, or until fork tender.
- Set aside until safe to handle and then remove from skins and mash, seasoning with a touch of salt and pepper as needed. The mashed sweet potatoes can be made ahead and stored in the fridge until ready to assemble the enchiladas.
- Preheat the smoker to 375 – 400 degrees.
- Combine the shredded pork, black beans, red onion, red and yellow pepper in a bowl with 1/2 cup warmed red Colorado sauce. Season with salt and pepper if desired.
- Place 1/2 cup of the warmed enchilada sauce in a shallow dish.
- Spoon another 1/4 cup of the enchilada saue into the bottom of a 9 x 13 baking dish. Arrange the mashed smoked sweet potatoes over the middle of the bottom, using the back of a spoon or spatula to create an even layer.
- Working one at a time, lay a tortilla in the shallow dish of sauce, coating one side. Flip and coat the other, allowing the excess sauce to drip off back into the dish.
- Lay the tortilla in the prepared dish and fill with the pork mix.
- Repeat until you have filled each tortilla.
- Top with the remaining Colorado Sauce and sprinkle the cheese over top.
- Place on the smoker and close the lid. Cook fr 25-30 minutes, until the cheese has fully melted and the edges of the tortillas are crisping.
- Remove from the smoker and garnish with the diced red onion, scallions, multi-color peppers, cherry tomatoes, and cilantro.
