cook once eat twice: pork enchiladas

These easy enchiladas use the other half of the slow-cooker cuban pork. They take only 30 minutes to prepare, including baking time, and freeze well. All you have to do is reheat in a 350 degree oven for 15 minutes and you've got dinner.

Serves 4

1 lb slow-cooker pork
2 cups shredded cheddar cheese, divided
1 can diced green chilis
1 tbsp modern grill rub
1/2 cup taco sauce
8 corn tortillas

Preheat oven to 350 degree. Mix pork, 1 cup cheese, chilis, and grill rub together. Microwave tortillas for 20-30 seconds, until soft and pliable. Spread 2 tbsp taco sauce in the bottom of a 9x9 baking dish. Fill each tortilla with a small handful of filling, roll up, and place in dish, edge side down. Repeat until dish is full. Top with remaining taco sacue and cheese. Bake, uncovered, for 15-20 minutes or until cheese is melted on top.