Enchiladas

Every Body Eats by M.H.W. Hill Page 228

It is so great to have this dish again. This meal can be made entirely from scratch by following recipes
for Corn Tortillas, Tangy Jack, Pulled Pork, and Enchilada Sauce.

8 corn tortillas, or tortillas of choice
1 cup Tangy Jack cheese substitute, or cheese of choice
1 cup pulled pork (cooled), or cooked ground beef, or cooked chicken, or cooked ground pork, or cooked ground turkey
2 cups Enchilada Sauce (cooled)
1 can (4 ounces) diced green chilies

1. Move baking rack to second position; preheat oven to 425°F.
2. Prepare corn tortillas as stated in recipe on page 146, or use ready-made corn tortillas (verify gluten/wheat free). Wrap 8 tortillas in a paper towel and cook in microwave for 30 seconds. Or, place a cast iron skillet over high heat; place tortillas in skillet; rotate until all are soft and pliable.
3. Coat bottom of 13” x 9” baking pan with enchilada sauce (about 1/4 cup).
4. Place tangy jack cheese substitute in a bowl, place 1 cup pulled pork in another bowl, pour prepared enchilada sauce into a shallow bowl; wash and drain diced green chilies then place in small bowl.
5. Working from left to right, place a single tortilla it into enchilada sauce, coating well on both sides, using a butter knife spread about 1 tablespoon tangy jack over one side of tortilla, place desired amount of pulled pork over cheese, spoon a small stream of sauce over pork, add desired amount of chilies, then carefully wrap edges of tortilla together and place seam-side-down into sauce-coated baking dish. Repeat until all tortillas have been used.
6. Spread any remaining tangy jack over prepared enchiladas, pour over any remaining sauce, sprinkle remaining green chilies.
7. Cover pan tightly with foil; place in preheated 425°F oven; bake 35 to 45 minutes, or until heated through.

Serve warm.

Servings: 4
Preheat: 425°F
Prep Time: 15 min
Cooking Time: 35 to 45 min