These yummy pulled pork enchiladas are a great way to turn leftover pork into something completely new and fabulous. The homemade enchilada sauce is filled with sour cream and cheese making it extra delicious. Serve them with refried beans and Mexican rice or a nice green salad for a fun twist on a tex-mex meal.
Preheat oven to 350°F and grease a casserole dish or 9x13" pan with non stick cooking spray.
Heat oil in a large skillet over medium heat. Sauté onion and jalapeno until onion is translucent.
Add pork, corn and barbecue sauce, heating until just warm. Set aside.
In a separate pan, melt butter over medium heat. Whisk in flour and cook for about a minute.
Pour in chicken broth, whisking as you add it. Bring to a low boil and allow to thicken slightly. Add cheese and stir in as it melts. Once smooth and creamy, remove from heat. Stir in sour cream.
Assemble enchiladas by wrapping a generous quarter cup of the meat mixture in a tortilla and place tortillas seam-side down in the prepared baking dish. Once all enchiladas are assembled and in dish, pour cheese sauce over the top of them.
Bake for 30-35 minutes.
Serve with your favorite toppings!
Notes
These are also great with BBQ chicken if you don't have pulled pork.You can use flour tortillas or corn tortillas, it is a matter of preference. Warm them up a bit to make them more pliable if necessary.For a milder chili flavor, use a can of chopped green chiles instead of a jalapeno.