Recipes

Shredded Pork Enchilada Stacks

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Shredded Pork Enchilada Stacks

Shredded Pork Enchilada Stacks

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 4 cups cooked shredded pork roast
  • 1 package taco seasoning mix
  • 1 can diced tomatoes in sauce
  • 1 package frozen mix vegetables
  • 2 cups prepared enchilada sauce
  • 1 bunch green onions, chopped
  • 2-3 cups shredded cheddar cheese
  • corn tortillas

Directions:

  1. Spray a 9x13 baking pan with vegetable spray and spread about 1/2 cup of the enchilada sauce on the bottom of the pan. Line the bottom with corn tortillas. The tortillas will overlap.
  2. Spread about 1/2 cup of prepared enchilada sauce over the tortillas and spread a layer of shredded pork roast over the tortillas followed by layer of frozen mixed vegetables, green onions, and shredded cheese.
  3. Continue layering the enchilada stacks and finish with cheese on top.
  4. Place the prepared enchilada stacks in a preheated 350 degree oven for 20 minutes or until the cheese has melted and bubbling.
  5. Remove from the oven and let the enchiladas sit for about 10 minutes, cut into portion sizes, top with sour cream, freshly chopped chives and green onions if desired. Serve and Enjoy!

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