EAT Barbecue Pork Enchiladas

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1 ½ lbs. pulled pork
3 tablespoons rub
12 (6 inch) corn tortillas
2 cups Enchilada sauce, approximate
1 ½ cups shredded jack cheese
1 cup finely chopped onion
1 small can green chilies (optional)
1 cup sour cream


Preheat oven to 350 degrees F.

Wrap corn tortillas in foil and warm in oven, 5 to 10 minutes.  Toss pulled pork with EAT Barbecue The Next Big Thing.  Remove tortillas from oven.

To assemble the enchiladas, place 2 ounces of pulled pork in warmed tortilla, add 1 tablespoon of cheese and 1 tablespoon of onion.  For a little kick of heat, add chilies to taste.

Coat bottom 9″ x 13″ baking dish with small amount of enchilada sauce, approximately 3/4 cup, roll tortillas and place seam side down in baking dish.  Cover rolled tortillas with remaining enchilada sauce and sprinkle with remaining cheese.

Bake enchiladas until cheese is melted and bubbling, approximately 15 to 20 minutes.  Garnish with sour cream and serve.

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