3 cups of leftover pulled pork
2 cups Mexi blend cheese, shredded
12-14 corn tortillas
3 tablespoon olive oil
1 can enchilada sauce
1 can chili, no beans
Preheat oven to 350 degrees. Brush tortillas with oil and place on a large baking sheet and warm tortillas for 7-8 minutes. Remove from oven. In a 9x13 pan pour 1/2 the can of the enchilada sauce. Place 1/4 cup of pulled pork and shredded cheese in corn tortillas. Roll and place seam side down in pan side by side. Filling completely. In a small bowl combine chili and remaining enchilada sauce. Pour over enchiladas and top with 1 additional cup of cheese. Bake at 350 degrees for 20-30 minutes or until bubbly! Serve immediately.
You can make this ahead and freeze for later cooking!