1 onion, diced
1 red pepper
¼ t ground cumin
1 garlic clove, crushed
Leftover pork, shredded by hand or chopped into small pieces, at least a cup
6 to 8 6” whole-wheat tortillas
Leftover tomatillo sauce
6 oz. shredded queso quesadilla or mozzarella
1. Preheat oven to 350°F.
2. Heat the oil in a sauté pan. Add onions and peppers and cook until tender, stirring regularly.
3. Add leftover pork to the pan and heat through. Add the cumin and garlic and season with salt and pepper. Remove from heat.
4. Spoon a small amount of the sauce into a baking dish to lightly coat the bottom. Spoon 3 to 4 tablespoons of the pork mixture into each tortilla and roll up. Arrange the rolled tortillas in the baking dish. Spoon the rest of the sauce over the enchiladas. Sprinkle cheese on top.
5. Transfer the baking dish to oven and bake for 25-30 minutes or until the cheese is melted and just starting to brown on top. Serve.