Shredded Pork Enchiladas


2 cups shredded pork

2 10oz. cans enchilada sauce

2 Tbsp. pineapple juice

4 oz. crumbled queso fresco

8 9in. flour tortillas

4 oz. shredded cheddar cheese

4 oz. shredded cotija cheese


Preheat the oven to 350° F.

Spray a 9×13 baking dish with cooking spray.

Pour one of the cans of enchilada sauce in the bottom of the pan.

In a medium bowl, combine the shredded pork, two tablespoons of the enchilada sauce, the pineapple juice and the queso fresco.

Place 1/4 cup of the pork mixture on each tortilla. Wrap the tortilla around the filling, and place, seam side down, in the pan.

Pour the remaining enchilada sauce over the enchiladas, then top with the shredded cheddar and cotija cheeses.

Cover the pan with foil, and bake at 350° F. for 20 minutes. Remove the foil, and bake for another 10 minutes.

Serves 4.

Notes: These enchiladas will also work great with shredded beef or chicken.

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