Day After BBQ Enchiladas (use your leftover meat)

Wondering what to do with barbecued meat the day after? This was delicious yesterday, but today the chicken or pork or beef looks pretty dried out and unappealing, Here’s a delish option.

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Step 1

Preheat oven to 350°F and grease a casserole dish or 9×13" pan with non stick cooking spray.

Step 2

Heat oil in a large skillet over medium heat. Sauté onion, green pepper and jalapeno until onion is translucent.

Step 3

1 Tablespoon cooking oil, 1 onion, 1 sweet pepper, 1 jalapeno

Step 4

Add pork, corn and salsa heating until just warm. Set aside.

Step 5

3 cups meat, 1½ cups corn, ¼ cup salsa

Step 6

In a separate pan, melt butter over medium heat. Whisk in flour and cook for about a minute.

Step 7

2 Tablespoons butter, 2 Tablespoons all purpose flour

Step 8

Gradually stir in chicken broth, whisking as you add it. Bring to a low boil and allow to thicken slightly. Add cheese and stir in as it melts. Once smooth and creamy, remove from heat. Stir in sour cream.

Step 9

1½ cups chicken stock, 1 cup Monterey jack cheese, 1 cup sour cream

Step 10

Assemble enchiladas by wrapping a generous quarter cup of the meat mixture in a tortilla and place tortillas seam-side down in the prepared baking dish. Once all enchiladas are assembled and in dish, pour cheese sauce over the top of them. Sprinkle remaining 1/8 cup cheese on top.

Step 11

8 medium tortillas

Step 12

Bake for 30-35 minutes.

Step 13

Serve with your favorite toppings!