1/2 lb leftover Roasted or Stewed pork
2 to 3 cups of sauce (choice of Red Salsa or Green Tomatillo Sauce)
2 cups shredded cheese (Monterrey, cheddar or other type of cheese)
6 to 12 tortillas (choice of flour or corn)
Start to heat up the tortillas on a griddle. Personally, I like to use my comal to heat up my tortillas. Don't try to overcook the tortillas as you want them pliable.
Reheat the pork into a pan. Add a little stock and a couple tablespoons of sauce. This will help the seasonings of the sauce to meld with the meat.
For the type of cheese, I am using shredded Asiago cheese. I love the flavor of this type of cheese with the pork. Add some cheese to the pork in the tortilla. Roll it and place off to the side.
In the baking dish, add a little sauce to the bottom of your dish. Add each enchilada stacking them side by side. Once placed onto the baking dish, add the rest of the sauce to the enchiladas.
Cover the enchiladas in foil. Then, place the enchiladas into the oven at 350. Allow to cook for about 30 minutes. Add the cheese and allow to cook for another 5 to 10 minutes or until the cheese has melted.
You can enjoy this with some rice and beans or even a nice salad. This is another great way to enjoy leftovers and enjoy good Mexican food!