Easy Pork Enchiladas
|Canned green chile enchilada sauce||28 Ounce (1 Can)|
|Flour tortillas||1 Dozen|
|Pork roast||2 Cup (32 tbs), cooked and cubed (You May Use Leftovers)|
|Black beans||1 Can (10 oz), drained|
|Mozzarella cheese||4 Cup (64 tbs), divided|
Preheat oven to 350 degrees.
Pour a little bit of the green chile enchilada sauce in a 9 x 13 baking pan, just enough to cover the bottom.
Tear up 6 of the tortillas into bite size pieces and layer the bottom of the pan.
Top with pork, black beans and 2 cups mozzarella cheese.
Cover with about one half of the remaining enchilada sauce; tear up the last 6 tortillas and place on top.
Pour on the remaining enchilada sauce and top with 1 to 2 cups of mozzarella cheese.
Bake for about 40 minutes, or until it is heated thoroughly.