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Diva Q's recipe will transform your pulled pork leftovers into cheesy, melt-in-your-mouth enchiladas doused in a homemade spicy sauce. Want to turn down the heat? Simply omit the Arbol chiles, add an additional 8 oz. of diced tomatoes and reduce the chipotles in adobo by half.
1 Ounce dry chile de árbol
2 sweet white onions
2 Large Roma tomatoes
1 (28oz) can whole tomatoes
4 Cup low sodium chicken stock
1 bulb garlic, roasted
1 (7oz) can chipotle peppers in adobo
2 Tablespoon Brown sugar
1 Teaspoon cumin
1 Tablespoon cornstarch
3 Pound leftover pulled pork, heated
4 Cup shredded colby jack cheese
1 Can (4 oz) chopped green chiles (optional)
10 corn or flour tortillas
1 Can (20 oz) refried beans, heated
4 green onions, finely chopped
1 Small bunch cilantro, chopped
Sour cream, for serving
: 350 ˚F
1 Ounce dry chile de árbol
2 sweet white onions
2 Large Roma tomatoes
1 (28oz) can whole tomatoes
4 Cup low sodium chicken stock
1 bulb garlic, roasted
1 (7oz) can chipotle peppers in adobo
2 Tablespoon Brown sugar
1 Teaspoon cumin
1 Tablespoon cornstarch
: 350 ˚F
3 Pound leftover pulled pork, heated
4 Cup shredded colby jack cheese
1 Can (4 oz) chopped green chiles (optional)
10 corn or flour tortillas
1 Can (20 oz) refried beans, heated
4 green onions, finely chopped
1 Small bunch cilantro, chopped
Sour cream, for serving