Oh, The Things You Can Do With Bar-B-Que: Part V

Cheese lovers, this is a dish for you. This enchilada recipe oozes with gooey cheese in every bite, then topped with Triple T's Shredded BBQ Pork makes it the perfect dinner option. Take this to your family potluck and I promise you won't have any left overs.


Cheese & Onion Enchiladas with Shredded BBQ Pork

Ingredients:

- 2 15oz cans of Tomato Sauce
- 1 1/3 cups Water
- 2 tablespoons Chili Powder
- 1 teaspoon Dried Minced Garlic
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Ground Cumin
- 16 flour tortillas (8oz)
- 4 cups shredded Monterey Jack Cheese
- 2 1/2 cups shredded Cheddar Cheese
- 1 medium Onion, chopped
- 1 cup Sour Cream
- 1 tablespoon of Dried Parsley Flakes
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 2 lbs of Triple T's Shredded BBQ Pork

Directions:

In a large saucepan, combine the first six ingredients. Bring to boil, then reduce heat and simmer, uncovered, for 5-10 minutes, stirring occasionally until thickened. Meanwhile, in a large bowl combine the Monterey Jack cheese, 2 cups of the Cheddar cheese, onions, sour cream, parsley, salt and pepper, mix well. Once the sauce has thickened, fill each tortilla, down the center, with two tablespoons of sauce and 1/3 cup of cheese mixture. Roll up and place seam side down in a greased 13" x 9" baking dish. You will fill two dishes with 8 enchiladas in each. Then pour the remaining sauce over the top of the enchiladas. Bake, uncovered, in a 350° oven for 20 minutes. Take out and sprinkle the remaining cheese over the top of the enchiladas and 1/4 cup of Shredded BBQ pork on the middle of each enchilada. Bake for 5 additional minutes or until the cheese is melted. Garnish with shredded lettuce, sliced black olives and guacamole if desired.

ENJOY!!!