Oh…what to do with leftover carne adovada or pulled pork. In this kitchen, it’s normally used to make a batch of enchiladas.  It doesn’t take but about 1 cup of tender braised pork to make enough enchiladas for two people. If you have more than that, then make a larger batch and serve the whole family or family and friends.

Like with any batch of enchiladas, you can keep is simple by just using the meat, tortillas and the desired amount of chile or enchilada sauce, or, you can add other ingredients to create a complete, one dish meal.

Carne Adovada Enchiladas
Serves 2
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Ingredients
  1. 1 cup carne adovada, torn into small pieces*
  2. 5-6 corn tortillas
  3. 1 cup red chile sauce (or sauce from the carne adovada)*
  4. ½ bunch fresh spinach*, stems removed, leaves chopped
  5. ½ cup minced onion
  6. cheddar or Montery Jack cheese, grated
  7. sour cream (optional)
  8. 1 fried egg (over easy or sunny side up) per serving (optional)
Instructions
  1. After assembling, there are two methods one could use for heating these enchiladas – microwave or oven.
For the microwave
  1. Assemble each serving of enchiladas on a microwave safe serving plate using 2 to 3 tortillas.
  2. Heat in the microwave on high for 2 minutes, remove, top with a fried egg, if desired, and serve.
For the oven
  1. Preheat the oven to 350º F.
  2. Assemble a multiple layer stack of enchiladas in a small cast iron skillet or oven safe dish using 4 to 6 tortillas.
  3. Bake for 20 minutes.
  4. Cut into serving size pieces and top each serving with a fried egg and more red chile if desired.
  5. Serve and enjoy!
  6. To assemble a layer of enchiladas, dip a corn tortilla in the red chile sauce (or carne adovada sauce) and place on the plate or skillet.
  7. Top with some of the spinach, carne adovada, minced onion, sour cream, and cheese or whatever you want to add.
  8. Dip another corn tortilla in the red chile and place on top of the first stack.
  9. Assemble a second layer.
  10. Continue stacking until you have the desired number of layers.
  11. Top the last tortilla with cheese if desired.
  12. Microwave or bake.
  13. Serve with or without an egg, extra red chile, and a side of pinto beans.
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