Home Chef Pulled Pork Enchiladas

• 7 fl. oz. Red Enchilada Sauce
• 5 oz. Corn Kernels
• 6 Small Flour Tortillas
• ¼ oz. Cilantro
• ½ oz. Queso Fresco
• 1 oz. Light Cream Cheese
• 2 oz. Sour Cream
• 8 oz. Fully Cooked Pulled Pork

1. Prepare the Enchiladas

   Preheat oven to 400 degrees. Remove lid and label, if necessary. Reserve lid. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Mix pulled pork, cream cheese, and corn on reserved lid until cream cheese is combined. Place tortillas on a clean work surface. Divide pulled pork-cream cheese filling equally among tortillas, placing on center of tortilla. Roll tortillas and place on a clean surface, seam side down. 

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   Bake the Enchiladas

   Coat bottom of provided tray with ¼ cup enchilada sauce (reserve remaining for topping). Place enchiladasin pan, seam side down, and pour remaining enchilada sauce on top. Bake uncovered in hot oven until enchiladas are warmed through, 20-22 minutes.

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   Finish the Dish

   While enchiladas bake, stem cilantro, reserving whole leaves for garnish. Rest baked enchiladas 3 minutes. Top with queso fresco, sour cream, and cilantro leaves.