Diva Q's recipe will transform your pulled pork leftovers into cheesy, melt-in-your-mouth enchiladas doused in a homemade spicy sauce. Want to turn down the heat? Simply omit the árbol chiles, add an additional 8 ounces of diced tomatoes and reduce the chipotles in adobo by half.
1 Ounce dry chile de árbol
2 sweet white onions
2 Large Roma tomatoes
1 (28oz) can whole tomatoes
4 Cup low sodium chicken stock
1 bulb garlic, roasted
1 (7oz) can chipotle peppers in adobo
2 Tablespoon brown sugar
1 Teaspoon cumin
2 Tablespoon cornstarch
3 Pound leftover pulled pork, heated
4 Cup shredded colby jack cheese
1 (4 oz) chopped green chiles, optional
12 corn or flour tortillas
1 (20 oz) refried beans, heated
4 green onion, finely chopped
1 Small bunch cilantro, chopped
sour cream, for serving
1 Ounce dry chile de árbol
2 sweet white onions
2 Large Roma tomatoes
1 (28oz) can whole tomatoes
4 Cup low sodium chicken stock
1 bulb garlic, roasted
1 (7oz) can chipotle peppers in adobo
2 Tablespoon brown sugar
1 Teaspoon cumin
2 Tablespoon cornstarch
3 Pound leftover pulled pork, heated
4 Cup shredded colby jack cheese
1 (4 oz) chopped green chiles, optional
12 corn or flour tortillas
1 (20 oz) refried beans, heated
4 green onion, finely chopped
1 Small bunch cilantro, chopped
sour cream, for serving
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