My way of making fake Mexican

Not "a" fake Mexican, you understand. So I've been making enchiladas lately. I don't make them "the right way". I have done PW's enchilada recipe once, and while fabulous (aren't all her recipes?) it's definitely a Saturday meal. It took about 1 1/2 hours to make. My go-to? 5 minutes prep time, 20 minutes cook time. AND it uses up leftovers that would otherwise go to waste, since we are not a leftover-eating crowd over here.

So first:
Shred leftover pork roast or chicken or whatever floats your boat. Then add chili powder, chopped green chilis (don't drain), salt, garlic powder or salt, and cumin. You may also need a little water if your leftovers are a bit dry from sitting in your refrigerator for 5 days.
And then it should look like this:




Then I take flour tortillas and roll some of the mixture in each one, placing in a pan seam-side down until pan is full or filling is used up. Then pour a can of enchilada sauce on top (if you have a lot, you might need more than one, but I only had 5 enchiladas). You can use red or green, but I prefer the green.



Pop the pan in the oven or toaster oven (I'm addicted to toaster oven cooking) At 350 for 20 minutes. It should look like this:



And is delicious next to some sour cream and homemade guacamole.