Pulled Pork Sour Cream Enchiladas

 ‘You only live once but if you do it right once is enough’

20160511_202359188_iOSIt was such a pretty day yesterday.  🙂 I made good use of the leftover pork loin from by making some sour cream enchiladas.  They smelled so good coming from the oven, couldn’t help myself so I took a teeny taste when they came out.  Yum.  I probably could have used tad more cumin but it is so easy to overdo it with that spice.  Sure wish I had a fresh jalapeno to put on top with the tomato.  That would have made it even prettier. 🙂




  • 2-2 1/2 cups pulled pork, shredded
  • 1 can (4 oz.) fire roasted green chiles, diced
  • 1 cup pepper jack cheese, shredded
  • 1 cup Colby jack cheese, shredded (reserve 1/2 cup of each)
  • 2/3 cup half and half
  • 1/2 cup frozen corn, thawed
  • 1/3 cup sour cream
  • 1/3 cup roasted salsa
  • 2 Tablespoons green onion
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • salt and pepper
  • corn tortillas
  • olive oil
  • cooking spray


  • Preheat oven to 350 degrees F
  • Spray large casserole dish with cooking spray
  • In a large bowl mix the pork, corn, green chiles, green onion, salsa and spices
  • Pour 3-4 Tablespoons olive oil in skillet and briefly fry tortillas
  • Drain on paper towel and place on separate plate
  • Spoon 3 Tablespoons of pork onto the tortilla and 1 teaspoon each of monterey jack and Colby jack cheese
  • Fold and place, seam side down, in casserole dish
  • In separate bowl combine the remaining cheese, half and half and sour cream
  • Pour over enchiladas ( I add even more cheese)  🙂
  • Bake for 20-30 minutes or until bubbly.

Have a great evening! 🙂


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