This year for Cinco de Mayo we had Pulled Pork Enchiladas. They were absolutely fantastic! I was so thrilled with how they turned out. We were very happy to have friends over to share them with.
Our Best Bites cookbook. Once that was done in the slow cooker, I divided the pork (drained of ALMOST all of the cooking liquid) between the tortillas. Then I put some black beans and Monterey Jack cheese in each tortilla.
Meanwhile, in my baking pan (I used a 9x13 and a 9x9) I put a bit of green enchilada sauce over the bottom. Then rolled up the tortillas and placed them seam side down in the pans. I combined some of the remaining liquid from the pork with a 28 oz can of green enchilada sauce and poured that over all the enchiladas.
Cover with foil and bake at 400 F for about 25 minutes. Then remove the foil and sprinkle generously with more cheese (I was running low on Monterey Jack so I added some cheddar). Cook another 5-7 minutes uncovered until the cheese is bubbly and barely golden.
Pico de Gallo (fresh salsa):
2-3 ripe tomatoes, diced
1 small onion, diced
1/4 c cilantro (or to taste -depends how much you like cilantro)
Juice from 1/2 a lime
Salt to taste
As I mentioned before, sadly this year we had no pinata, but there's always next year! Here is our pinata from last year -Tomas the Taco. Anyone else celebrate Cinco de Mayo? What are your fun traditions?
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