BUBBLY AND DELICIOUS - AND GLUTEN FREE

THANK YOU VIOLET ROBERTS, U.S. FOODSERVICE PADUCAH

CHECK OUT

http://www.thegirlwhocooks.com/

for easy to follow Gluten Free Ideas and Recipes

Pulled Pork Enchiladas

Filling Ingredients:

4 cups pulled pork

1 cup spanish rice

1/2 cup cheese

1/2 cup sour cream

1 tablespoon hot sauce

Directions:

Combine all ingredients well and spoon about 1/4 cup into small corn tortillas

Enchilada Sauce:

1 teaspoon minced onion
½ teaspoon oregano
1 tablespoon chili powder
½ teaspoon dried basil
1/4 teaspoon ground black pepper
1/4 teaspoon garlic salt

1/2 teaspoon ground cumin
1 teaspoon dried parsley
¼ cup salsa
1 8 ounce can tomato sauce
1 ½ cups water

Directions:

Combine all ingredients in a small sauce pan and let simmer for 20 minutes

Assembly Directions:

Preheat oven to 350

Warm corn tortillas a few at a time for 10 seconds between paper towels, put about 1/4 cup of the filling into each shell wrap tightly and lay in a greased baking dish.

Pour enchilada sauce over shells and sprinkle with 1 cup cheese, bake for 20-25 minutes until bubbly.

OK. IT'S THE FIRST DOG PICTURE ON FOODSIGHT CHEF,

BUT HE WAS SO CUTE, I COULDN'T RESIST.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc