My hubby has the great hobby of smoking meat. My favorite is the shredded pork. But what to do with all of the leftovers? Here is a great recipe that I came up with after combining and tweaking several that I found. It is a nice way to put a Mexican twist on a BBQ meat.
3 cups shredded cooked pork
1 (10 ounce) can enchilada sauce
1/2 teaspoon onion powder
1 cup reduced fat sour cream
2 cups shredded cheese
1 (10.75 ounce) can tomato soup
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
8 (7 inch) flour tortillas
Preheat oven to 350 degrees. Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin. Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese. Bake in preheated oven until hot and bubbly, about 30 minutes.