Easiest Way to Prepare Delicious Leftover Bbq Pork Rib Enchiladas

Leftover Bbq Pork Rib Enchiladas. BBQ Lasagna is an excellent item to make if you have leftover Brisket or Pork. Its fairly easy to do if you follow the steps in the video. Barbecue Pork Rib TacosSuburban Soapbox. shredded carrot, pork ribs, black beans, honey, red cabbage, diced red onion water, ginger, small carrot, pork ribs, green papaya.

Leftover Bbq Pork Rib Enchiladas I cooked bbq ribs and have some left over but don’t want to waste them. I first boiled them then baked them. The leftovers MUST be used to make a standard issue pulled-pork sandwich. You can cook Leftover Bbq Pork Rib Enchiladas using 11 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Leftover Bbq Pork Rib Enchiladas

  1. It’s 4 each of leftover bbq pork boneless western ribs (you can use chicken, beef, or shrimp also).
  2. It’s 3 medium of tomatoes, diced.
  3. You need 1 medium of onion, diced.
  4. You need 2 cup of sour cream.
  5. You need 1 packages of cream cheese softened.
  6. It’s 1/2 envelope of taco seasoning.
  7. It’s 2 each of 10.5 oz. canned red enchilada sauce.
  8. It’s 1 each of 10.5 oz. canned green enchilada sauce.
  9. You need 1 packages of large or 2 small packages of flour tortillas.
  10. You need 1 packages of cheddar or mixed shredded cheese.
  11. Prepare 1 jar of cheese sauce, optional.

I always save some just for this purpose. Remove ribs from oven and smother with BBQ sauce of choice, reserving some sauce for basting and serving. Place ribs on a preheated grill and heat while basting and turning until sizzling hot and browned on the outside. Grilled chicken is one of summer’s most ubiquitous BBQ mains.

Leftover Bbq Pork Rib Enchiladas instructions

  1. I use boneless ribs because it easier to work with.Take western ribs & shred or use food processor..
  2. Take onion & saute it until translucent. Add 1 can of red enchilada sauce, cream cheese, sour cream, & taco seasoning..
  3. After sauce incorporated, add ribs to sauce & heat thoroughly. Should only take 10 minutes..
  4. Take 1 flour tortilla & stuff with rib mixture, some tomatoes and jar cheese to taste. (you can switch up & use shredded instead, but you might need 2 packages)..
  5. Place enchilada in 13x9 in. pan. Repeating step 4 & layering enchiladas side by side closely..
  6. When finished layering, mix red & green cans of enchilada sauce..
  7. Pour sauce over all enchiladas. Make sure they are all covered or they’ll dry out..
  8. Add cheese on top & bake until cheese melts. or if you use the jar cheese then about 10-15 minutes..
  9. May serve with lettuce, sour cream, salsa, guacamole, & tomatoes..
  10. I usually serve with #9 & side of rice & beans.

Grilled chicken is one of summer’s most ubiquitous BBQ mains. It’s quick, healthy and can be dressed up or down to suit your menu. While I love my Green Chili Chicken Enchiladas, Smoked Pork and Cheese Enchiladas and Pork Mole Negro Enchiladas, these are always a hit at the house. too. Using leftover pork takes a ton of time off this spicy Mexican project soup, and puts it in the realm of easy weeknight meals. While this recipe actually calls for chicken, it’ll be just as good, if not better, with pulled pork.

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