CHEESY PORK ENCHILADAS {neelys}

By grinder

Ingredients

• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 teaspoon dried oregano
• 1/4 teaspoon fresh ground black pepper
• 2.5 lbs. boneless pork butt, 3” chunks
• 3 cups salsa verde
• 1 cup low-sodium chicken broth
• 4 cloves garlic, peeled, smashed
• 1 medium onion, quartered
• 8.5 oz. light sour cream +
• 10 medium flour tortillas
• 8 oz. shredded Monterey Jack cheese
• Fresh cilantro, for serving, opt.

Details

Servings 6
Preparation time 20mins
Cooking time 160mins

Preparation

Step 1

Preheat oven to 325°F.

Mix chili powder, salt, oregano and pepper together in a small bowl. Sprinkle the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add 1 cup of the salsa verde, chicken broth, garlic and onions. Stir together with a wooden spoon. Put the pot on high-heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour 45 minutes. Once done, shred pork in the Dutch oven with a pair of tongs or 2 forks.

Turn oven up to 350° F.

Combine the remaining 2 cups salsa verde and sour cream in a wide, medium bowl. Spread about ½ cup of the mixture on the bottom of a large rectangular casserole dish.

Wrap tortillas up in a damp paper towel and microwave 40 seconds. Lay the warm tortillas out on your cutting board. Dip into the sour cream-salsa mixture and fill evenly with the shredded pork mixture and sprinkle of the cheese. Roll the enchilada up and place seam-side down in the baking dish. Pour the remaining sauce over the top and top with the rest of the cheese. Bake 30 minutes. Garnish with cilantro sprigs, if using.