Barbecue Recipes - Pulled Pork Enchiladas

Pulled pork prepared in a smoker is one of my favorites. You get a ton of meat out of a 7-8 pound shoulder and it makes several meals for several days. But with all my house guests hanging around over the holidays, I started feeling a little guilty about feeding them pulled pork sandwiches day after day! Then the thought struck me...Everyone loves mexican food right? How about enchiladas with pulled pork filling? Here's how I did mine:

1 package of corn tortillas
1 package of shredded monterey jack cheese (or a mexican white cheese if you can find it)
2 10 oz cans Old El Paso green chile  enchilada sauce
Fresh sliced avacado (optional)
Fresh cilantro (optional)
Whatever pulled pork you have left; warmed up

Steam your corn tortillas in the microwave for 30 seconds or so by placing them between damp paper towels.
Mix some of the enchilada sauce with the pork to make your filling, just enough to moisten it a bit
Spoon pulled pork filling into the center of each tortilla and roll up, placing seam side down in a glass baking dish. Make as many as you like.
Pour enchilada sauce over the rolled up enchiladas to completely cover
Sprinkle cheese over the top. I usually go heavy on the cheese, but that's just me!
Microwave on high until cheese is completely melted. You could also bake uncovered at 350 degrees
until cheese is melted.
Garnish with avacado slices and a few sprigs of cilantro if desired

I like to serve the enchiladas with beans and rice. Canned black beans are good, so are refried beans.
The smokiness of the pulled pork makes these enchiladas awesome! ENJOY!!!!!