PULLED PORK ENCHILADAS

• cups enchilada sauce↗3 cups
• cups monterey jack pepper cheese, shredded↗1 1⁄2 cups
• cups aged cheddar cheese, shredded↗1 1⁄2 cups
• tablespoon olive oil↗1 tablespoon
• cups pork Carnitas2 cups
• cup red kidney beans, rinsed and drained↗1 cup
• (15 ounce) can corn kernels, drained↗1 ounce
• large corn tortillas↗6
• tablespoons light sour cream, for garnish↗6 tablespoons
• large cherry tomatoes, quartered↗6 -8
• avocado, diced, for garnish↗1
• tablespoons cilantro, chopped, for garnish↗2 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 350ºF. In a 9 x 13-inch baking dish, spread on the bottom a fine coat of enchilada sauce; set aside. In a small bowl, combine the two cheeses together; set aside.

2. 2

   In a skillet over medium-high heat, add oil. When hot but not smoking, add pork and cook to warm it up, tossing continuously, about 2 minutes. Transfer to a bowl and add red kidney beans, corn, and ½ cup mixed cheese; stir to combine.

3. 3

   Fill each tortilla with ½ cup of pork mixture. Roll up by folding the ends and transfer into the prepared dish. Ladle over the remaining enchilada sauce and transfer into the preheated oven; bake for 10 minutes. Remove from the heat and sprinkle the remaining cheese on top. Return the baking dish to the oven and bake for another 10-12 minutes or until the cheese is melted and golden. Sit for 5 minutes before serving. Spread sour cream across, add tomatoes, avocado and sprinkle cilantro.