Who can resist an enchilada? Mildly spicy, cheese-tastic and flour tortillas? Yum. Swap out the usual chicken for the lusciousness of melt in the mouth pulled pork and you have a meal for a king. It tastes like it took hours to make (hello, slow-cooked pulled pork!) but it really only takes 30 minutes from start to finish. If you occasionally make use of both your slow-cooker and freezer, you can have delicious and varied meals all winter long.
If you want this to go over the top, serve with guac and sour cream. Maybe even a little salsa. Enjoy
1 bunch scallions, sliced
6 six-inch flour tortillas
2 tablespoons taco seasoning
8 ounce can tomato sauce
2 teaspoons flour
1 tablespoon apple cider vinegar
1/2 pounds pulled pork (cooked)
2 ounces cheddar, shredded
salt and pepper, to taste
Preheat the oven to 450 degrees F. Stack the tortillas and wrap in foil; place them in the oven on a rack to warm as the oven warms.
To make the enchilada sauce: In a medium bowl, stir together 1 tablespoon taco seasoning, a pinch of cayenne, 2 teaspoons flour, 1/2 cup water, 8 ounces of tomato sauce, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, half the scallions, and salt and pepper to taste.
In another bowl, mix together the pork, 1 tablespoon taco seasoning and salt and pepper to taste.
To assemble: Spread 1/2 cup of the enchilada sauce over the bottom of a cast iron skillet. Remove the tortillas from the oven. Divide the pulled pork evenly among each tortilla. Roll the tortillas up and place them in the skillet seam side down. Pour the remaining sauce over the enchiladas. Top with cheese.
Bake in the oven for 10 minutes, until bubbling and golden brown. Top with remaining scallions. Enjoy!