Cheesy Pork Enchiladas
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
47
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tsps
Chili Powder2 tsps
Salt1 tsp
Oregano (dried)3 cups
Salsa Verde4 cloves
Garlic (peeled and smashed)1 medium
Onion (quartered)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 325 degrees F
3
Mix the chili powder, salt, oregano and pepper together in a small bowl
4
Sprinkle the cubed pork chunks with the spice mixture and put into a large Dutch oven
5
Add 1 cup of the salsa verde, chicken broth, garlic and onions
6
Stir together with a wooden spoon
7
Put the pot on high heat and bring the mixture to a simmer
8
Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour 45 minutes
9
Once done, shred the pork in the Dutch oven with a pair of tongs or 2 forks
10
Turn the oven up to 350 degrees F
11
Combine the remaining 2 cups salsa verde and sour cream in a wide, medium bowl
12
Spread about 1/2 cup of the mixture on the bottom of a large rectangular casserole dish
13
Wrap the tortillas up in a damp paper towel and microwave 40 seconds
14
Lay the warm tortillas out on your cutting board
15
Dip into the sour cream-salsa mixture and fill evenly with the shredded pork mixture and sprinkle of the cheese
16
Roll the enchilada up and place seam-side down in the baking dish
17
Pour the remaining sauce over the top and top with the rest of the cheese
18
Bake 30 minutes
19
Garnish with cilantro sprigs, if using