Pick up pulled pork and barbecue sauce from your favorite local BBQ joint to make this recipe your own.
Enchilada-Style Smoked Pork
Makes 4 to 8 servings
- 2 cups sweet potato, peeled and diced into ¼-inch pieces (about 1 medium sweet potato)
- 1 tablespoon canola oil
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound pulled pork, chopped
- 1 (14-ounce) wheel quesadilla melting cheese, shredded and divided
- 1¼ cups barbecue sauce, divided
- ½ cup chopped pickled red onion or favorite pickled vegetable
- 8 (9-inch) flour tortillas
- Pickled watermelon, pickled red onion, chopped avocado, to serve
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- Place sweet potato on baking sheet and toss with oil, salt, and pepper.
- Bake until tender, 20 to 25 minutes. Let cool for 10 minutes.
- In a large bowl, combine sweet potato, pork, half of cheese, ½ cup barbecue sauce, and pickled onion.
- Spread ¼ cup barbecue sauce in the bottom of a 13×9-inch baking dish. Place about ½ cup pork mixture into center of 1 tortilla, carefully rolling tortilla around mixture and leaving open at both ends. Place seam side down in prepared dish. Repeat with remaining pork mixture and tortillas. Top with remaining ½ cup barbecue sauce and sprinkle with remaining half of cheese. Cover with foil.
- Bake for 25 minutes. Increase oven temperature to broil. Uncover and broil until cheese is bubbly and golden brown, 3 to 5 minutes more. Serve with pickled watermelon, pickled onion, and avocado, if desired.
MAKE AHEAD: After broiling, let the enchiladas cool for 30 minutes. Pack individual servings in freezer containers and freeze for up to 2 months. When ready to eat, thaw in the fridge overnight, or let stand at room temperature for 1 hour. Microwave, covered, on high for about 2 minutes. Or, place in an ovenproof container, cover with foil, and bake at 350° until warmed through, 15 to 25 minutes.