Green Chile Pork Enchiladas

These enchiladas were easy to make using leftover pulled pork and a can of green chile enchilada sauce. Although I just eye-balled amounts, I'll attempt to provide amounts but if you have leftover pork and green chile enchilada sauce, simple make Green Chile Stew.
This recipe fills a 13"x9" dish but I opted for two smaller baking pans so we could eat one and freeze the other.

Green Chile Pork Enchiladas
About 1 to 2 tablespoons olive oil
1 large onion, diced
1 red pepper, diced
1 (28 oz.) can green chile enchilada sauce
10 flour or corn tortillas (I used 6" flour)
About 2 to 2 1/2 cups pulled pork
About 2 to 2 1/2 cups shredded cheese — Cheddar or Mexican blend
Chili powder
Diced tomatoes, sour cream and chopped cilantro -- for serving

1. Heat oil in a skillet of low Dutch oven. Add chopped onions and peppers and sauté until tender.
   
2. Remove most of the onions and peppers; add enchilada sauce and heat through.
3. Ladle enough sauce into the baking dish to cover bottom (use a 13"x9" baking pan or two smaller ones as preferred).
4. Dip a tortilla into the sauce in the Dutch oven; then lay it on a work surface.
   
5. Lay some pork down the center of the tortilla, add a little of the onion-pepper mixture and a sprinkling of cheese. 
   
   
   
6. Roll tortilla up tightly and place seam down in the baking pan.
   
7. Repeat with remaining tortilla.
8. Ladle enough remaining enchilada sauce over the top of rolled tortillas -- use enough to cover top. 
9. Sprinkle with remaining cheese and chili powder.
   
10. Cover lightly with foil — if you spray the foil with pan release, the cheese won't stick to the foil.
11. Bake at 350° until hot and bubbly, about 30 minutes. Let sit about 5 to 10 minutes before serving.
    
12. Serve with diced tomatoes, sour cream and chopped cilantro.

Recipe without photos . . .
Green Chile Pork Enchiladas
About 1 to 2 tablespoons olive oil
1 large onion, diced
1 red pepper, diced
1 (28 oz.) can green chile enchilada sauce
10 flour or corn tortillas (I used 6" flour)
About 2 to 2 1/2 cups pulled pork
About 2 to 2 1/2 cups shredded cheese — Cheddar or Mexican blend
Chili powder
Diced tomatoes, sour cream and chopped cilantro -- for serving

1. Heat oil in a skillet of low Dutch oven. Add chopped onions and peppers and sauté until tender.
2. Remove most of the onions and peppers; add enchilada sauce and heat through.
3. Ladle enough sauce into the baking dish to cover bottom (use a 13"x9" baking pan or two smaller ones as preferred).
4. Dip a tortilla into the sauce in the Dutch oven; then lay it on a work surface.
5. Lay some pork down the center of the tortilla, add a little of the onion-pepper mixture and a sprinkling of cheese. 
6. Roll tortilla up tightly and place seam down in the baking pan.
7. Repeat with remaining tortilla.
8. Ladle enough remaining enchilada sauce over the top of rolled tortillas -- use enough to cover top. 
9. Sprinkle with remaining cheese and chili powder.
10. Cover lightly with foil — if you spray the foil with pan release, the cheese won't stick to the foil.
11. Bake at 350° until hot and bubbly, about 30 minutes. Let sit about 5 to 10 minutes before serving.
12. Serve with diced tomatoes, sour cream and chopped cilantro.