Ingredients
1 1/2
lb pulled smoked pork
1
cup barbecue sauce
1/4
cup sliced green onions (4 medium)
1
package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1
can (10 oz) Old El Paso™ mild red enchilada sauce
1 1/2
cups shredded Monterey Jack cheese (6 oz)
3
cups coleslaw mix (from 16-oz bag)
1
cup thinly sliced radishes
1/2
cup white barbecue sauce
1/4
cup chopped fresh cilantro
1
cup crumbled queso fresco cheese (4 oz)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In medium bowl, mix pork, barbecue sauce and onions. Spoon pork filling down center of each tortilla; roll up. Place, seam side down, in baking dish. Spoon enchilada sauce over filled enchiladas.
Cover with foil; bake 30 to 35 minutes or until sauce is bubbly. Uncover; sprinkle with Monterey Jack cheese. Bake 5 minutes or until cheese is melted.
Meanwhile, in medium bowl, toss coleslaw mix, radishes, white barbecue sauce and cilantro until mixed. Spoon coleslaw mixture over enchiladas. Sprinkle with queso fresco.
