To say we have been eating good this week has been an understatement! Mrs fourthwind called me at work today and suggested we try enchilada's made with the pulled pork I made this last weekend. Monday night I made easy pulled pork Carnita's (Click here for that post) Tonight Mrs fourthwind started whipping this up and she popped the idea in my head that I should do a post. I have to say other than smoking the pork shoulder for the pulled pork, and heating tortilla's while she rolled, that this is her recipe. We normally put chicken into sauce and cook in a crock pot until it shreds. This time the star is my Pulled Pork. We used about 3 to 3 1/2 cups of pulled pork, 1 small can (4.25 oz) of chopped ripe olives, 1 small can if chopped chili's, 2 cups shredded colby jack cheese, and half of a 19oz can of Old El Paso enchilada sauce. Personally I like my home made version (Found Here), but the wife likes this stuff. Mix all the ingrediants in a bowl. Heat up tortilla's before trying to fill and roll. Fill Tortilla's Roll and place in greased 3QT cassarole dish Spoon the rest of the enchilada sauce on top spread another 2 cups of cheese on top. We use pre shredded mex mix. Throw pan into pre heated 375° oven for 15 to 20 minutes. Out of the oven and all nice and melty.. yummmm Served up with sour cream and home made Chipotle Guacamole. (Avacado, onion, sour cream, Tobasco Chipotle, sea salt, garlic powder) These are really simple, and are a great way to use your left over pulled pork. Thanks for looking!