Pulled Pork Enchilasanga

by zydecopaws on August 13, 2010

It turns out that enchilasagna isn’t just made with brisket. Tonight it was made with pulled pork. And all this other stuff as well…


For those of you that have forgotten how this is made (or are too lazy to click on the link above), it’s just like making enchiladas without all the rolling of tortillas. Dump a little sauce in the pan, throw down a layer of tortillas, and top with pulled pork (or whatever else you got leftover), then toss on some onions, peppers, and olives.


Then cover this layer with shredded cheese. This batch was a combination of the pre-shredded Mexican cheese mix from the bag and the rest of the jalapeno-peppadew leftover from the cheesy potatoes I made the other night. Don’t be chintzy with the cheese…


Now that this is done, repeat the process, but toss on some more of the enchilada sauce before adding the cheese. Don’t worry if you don’t get it on there even; it will spread out as it cooks.


Top this level with some more cheese, then another layer of tortillas. Pour on the rest of the sauce, sprinkle on some more cheese, and add a few sliced olives for color.


Take the assembled product and put it on you grill of choice; around here that is usually Bubba Ho-Keg, and tonight was no exception. Leave it on there about 25-30 minutes at 350-375°F (or until the sauce is bubbling real good and the cheese has completely melted).


When it’s finished, take it in, let it set for a few minutes, then carve it into individual servings like you would lasagna. Sprinkle on a little chopped cilantro and a spoon of sour cream, then sit down and enjoy.


Using leftover BBQ (brisket, pulled pork, pulled chicken) is a great way to make this dish as the smoked flavor from the meat incorporates well with the other ingredients and really comes through when eating.

And now if you’ll excuse me, I hear another serving calling me from the kitchen…

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