ONE-PAN PORK ENCHILADAS

An easy, tasty and quick option for dinner featuring Edley’s smoked pork.

INGREDIENTS

• 1/2 Pound Smoked Pork, Pulled

• 1 Tablespoon Butter

• 3-5 Corn Tortillas (tear into bite sized pieces)

• 1 Cup Crema

• 1 1/2 Teaspoons Cumin

• 1 Cup Shredded Monterey Jack Cheese, Divided

• 1 Jar of Your Favorite Salsa

• 1 Cup Frozen Roasted Corn (Optional)

• 1/2 Cup Chopped Onion (Optional)

• 2 Cloves Diced Garlic (Optional)

• Fresh Cilantro For Garnish (Optional)

• Avocado For Garnish (Optional)

RECIPE

1. Preheat your oven to a low broil setting.

2. Heat a large cast iron skillet (or large oven-safe skillet) over medium heat and melt the butter.

3. Add chopped onion and diced garlic to skillet. Cook until onion is translucent and garlic is aromatic, about 3-4 minutes.

4. Stir in the cumin and cook for an additional 1 minute.

5. Drain diced tomatoes, and add to skillet.

6. Add your choice of salsa to the skillet and stir. Reduce heat to medium-low and allow the mixture to simmer and thicken, about 10 minutes.

7. Stir in one cup of crema, pulled pork, half of the cheese, and roasted corn (if using).

8. Add torn corn tortilla pieces and stir until well combined.

9. Top the skillet with the remaining shredded cheese.

10. Place the skillet in the oven on a low broil until cheese is melted and slightly browned, about 3-5 minutes. Keep a close eye on it to prevent burning.

11. Remove from the oven and let it cool slightly. Garnish with fresh cilantro and avocado slices, if desired.

12. Serve warm/hot, and enjoy!