Ingredients

• 1 lb. Byron's Fully Cooked Pork BBQ
• 1 can enchilada sauce
• 1 package corn tortillas
• Garnish with black beans, avocado, sour cream and olives
• 4 cups prepared Spanish rice

Preparation

1. Thaw Byron's Fully Cooked Pork BBQ (ideally overnight in fridge). When defrosted, preheat oven to 350°F. Coat a 9x13 baking dish with non-stick cooking spray. Pour enchilada sauce into prepared baking dish.
2. Fill tortillas with pork and roll up tortilla. Continue until all tortillas are filled. Arrange filled tortillas in a single layer. Bake for 30 minutes, or until heated through.
3. Garnish with chopped avocado, sour cream, black beans and sliced olives. Serve with prepared Spanish rice.