A hearty, Tex-Mex inspired enchilada with a meaty filling, spicy green enchilada sauce and a blend of cheeses! You can use leftover pulled pork or rotisserie chicken for the filling and your favorite homemade or storebought sauce.
Spray a shallow 2 quart casserole dish with vegetable spray (I used two casseroles) Spoon 2 tablespoons enchilada sauce into the bottom of the dish and loosely spread with a spatula. Set aside.
Brush oil lightly over the corn tortillas and place on a foil lined sheet pan. Heat in the oven for about 5 minutes until they're pliable.
Sprinkle about 2-3 tablespoons of cheese on the tortillas, top with 1/4 cup green chile pork and 3 tablespoons enchilada sauce. (Doesn't have to be exact, you can eyeball it).
Roll the tortilla over to enclose the enchiladas. Place enchiladas in the casserole dish, seam side down.
Continue in this manner until you've filled the dish with rolled enchiladas. Spread 1/3 cup enchilada sauce over the casserole and top with remaining cheese.
Bake until cheese is melted and bubbling, about 15 minutes.
Serve enchiladas with sour cream, avocado, cilantro, green onions and the remaining enchilada sauce.
Notes
Reheat leftover enchiladas for 10-15 minutes in a 350° oven.