We’re combining two cuisines into one dish! Our Hot N’ Sassy pulled pork enchiladas is a take on a classic Mexican dish with BBQ flavors. Pair with your favorite margarita, and enjoy!

 

Total Time: 1 hour

Prep Time: 10 minutes

Cook Time: 50 minutes

Yields 4-6 servings

Level: Easy

 

Ingredients

• Enchilada sauce, approx. 1 can
• Southern Belle’s Hot N’ Sassy Sauce
• 1/2 lb pork carnitas, (you can slow cook your own or buy fresh made)
• 1 tbsp. olive oil
• Canola oil, for frying
• 8 corn tortillas
• Two 4-ounce cans diced green chilies
• 1/2 cup chopped black onions
• 2 1/2 cups queso fresco, crumbled
• 1 medium onion, chopped
• Fresh Cilantro, chopped

 

Instructions:

1. Preaheat oven to 350 degrees F.
2. In a small saucepan, heat enchilada sauce. Let simmer.
3. Heat up a sauté pan with enough oil to coat the base approx. 1 tbsp. Mix in pulled pork and 2 tablespoons of Southern Belle’s Hot N’ Sassy Sauce. Mix until combined completely. Add more Hot N’ Sassy to taste. Let simmer.
4. In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
5. Spread 1/2 of the enchilada sauce in the bottom of a 9×13 inch baking dish
6. One at a time, dip each tortilla into the sauce. set the sauce soaked tortillas on a plate.
7. Inside each tortilla, place a mixture of pork, chilies, and black olives, and a generous portion of crumbled queso fresco.
8. Roll up the tortillas and place seam side down in the baking dish. Pour the remaining sauce over the top. Coat the top with the remainder of the queso fresco.
9. Bake for 20 minutes or until bubbly
10. Top with a drizzle of Hot N’ Sassy, chopped onion, fresh cilantro, and enjoy!