BBQ Pork Enchiladas

• left over pulled bbq pork2 cups
• large white onion, diced↗1⁄2
• diced chilies5 ounces

  small can

• panela cheese↗5 ounces

  similar to Cojita cheese

• large can red enchilada sauce20 ounces
• colby-monterey jack cheese↗8 ounces
• olive oil↗
• corn tortillas↗8

Step-by-step instructions

1. 1

   1. Preheat to 375 degrees.

2. 2

   2. Sautee your onion in a touch of Olive Oil.

3. 3

   3. Mix sauteed onions with green chilis in a small bowl and set aside.

4. 4

   4. In same frying pan heat up corn tortillas.

5. 5

   5. In a 9x11 baking dish, cover the bottom with a small layer of Enchilada Sauce.

6. 6

   6. Now for assembly. Take tortilla, put 1 T. ish of pork, 1t. onion and green chili mixture, 1 pinch colby jack cheese, roll up ( I don't tuck sides in ) and place seam down in baking dish. Repeat, packing tight.

7. 7

   7. Even though you might think it is soupy, pour remaining Enchilada Sauce on top. Cover with Aluminium Foil, cook for 20 minute.

8. 8

   8. Crumble 1/2 pkg of Panela Cheese in small bown and mix with about 2 oz. jack colby mix.

9. 9

   9. After 20 Minutes uncover and sprinkle with Cheese Mix and put back in oven uncovered and cook for about 10 more minutes.

10. 10

    10. I serve with shredded lettuce and diced tomato on the side, with a dollop of sour cream.