Remember that 5 lb pork shoulder I was talking about the other day? Ya, well there is still a lot of it left. And, as mentioned, I happened to make barbecue pork enchiladas with about a pound of it.
These are insanely good and in no way healthy, but absolutely ok in moderation. In fact, it is totally worth making the 5 pound pork just so you can use some of the leftovers for these enchiladas.
Aren’t they beautiful??
BBQ Pork Enchiladas
1 pound shredded bbq pork (I used the slow cooker pork recipe)
1 can enchilada sauce
3/4 cup bbq sauce (or so)
1 cup caramelized onions
1 can black beans
1/2 cup cilantro
1 16 ounce bag shredded cheese
3 whole wheat tortillas
3 spicy cayenne tortillas
How to caramelize onions:
1/2 onion, chopped into long skinny pieces
1 tbsp olive oil
4 tbsp water
1 tbsp sugar (optional)
Over medium heat, let oil warm up. Once warm, add in onion pieces. Stir around for about 25 minutes or so, until onions are a wonderful caramel color. During the cooking process, add in water whenever you feel things are getting a little too hot. About ten minutes into the process, add in the sugar. If you are using a sweet onion, you can omit the sugar.
Now for the enchiladas.
In a medium bowl, mix together the enchilada sauce and bbq sauce. How much bbq sauce you add is really up to you. I am a huge fan of bbq sauce, so I used close to 3/4 a cup.
Grab a 9 x 13 pyrex and spray it down with a little olive oil pam. Grab tortilla number 1. Layer black beans, pork, and caramelized onions, sprinkle a wee bit of cheese in it. Roll it tightly and place in pyrex. Follow this process with the remaining 5 tortillas.
You can use any type of tortilla you want… corn, whole wheat, white, spicy cayenne, etc. The grocery store has a million different varieties. I went with what I had on hand and ones Wes had specially bought for the enchiladas.
Once all your tortillas are rolled and stuffed, pour the sauce mixture evenly over top. You can also add pieces of shredded pork on top as well. Sprinkle cheese over the top. Add cilantro to half the enchiladas if you have a cilantro averse boyfriend like me.
Bake at 350 for 30 minutes. Then, devour!