FIESTA ENCHILADAS

By Janes_kitchen

Ingredients

• 1-2/3 LBS boned pork butt or shoulder, fat trimmed
• 1 lg.(10oz) onion - chopped
• 2 lg cloves garlic - chopped
• 3 TBL chili powder
• 2 tsp dried oregano leaves
• 1 QT beef broth
• 12 corn tortillas (6-7" size)
• 1-1/2 C (6oz) shredded jack cheese
• 1 lg. can (7 oz) chopped green chilies
• 1 lg can (15oz) tomato sauce
• abt. 1 jar or can (10-12 oz) enchilada sauce
• fresh cilantro sprigs

Details

Servings 6

Preparation

Step 1

CAN MAKE THE PORK FILLING A DAY AHEAD

cut port into 1-1/2" chunks
-lace meat, onion, garlic & 1/2 C water in 5-6 QT pan
cover & simmer on med-high heat for 20 min - stiring occassionally
uncover
stir often until juices evaporate begin to brown & stick to pan 10-15 min

stir in chili powder, oregano & beef broth
scrape browned bits free
cover & simmer gently until meat is very tender when pierced 1 to 1-1/ HRS

uncover, stir over high heat, breaking meat into shreds, until mixture is reduced to 3 C 6-8 min

(if made ahead chill airtight up to 1 day
stir over med. heat until juices are bubbling)

into a bowl of very hot water, immerse 1 tortilla at a time until pliable 5-15 seconds - drain
spoon a scant 1/4 C pork filling along 1 tortilla edge
roll to enclose
set enchilada, seam down in greased 10X15" pan
repeat, making 1 layer of enchiladas
cover pan tight w/ foil

(if make ahead, chill up to 2 HRS)

bake @ 350 until enchiladas are hot in center abt 15 min (abt. 25 min if chilled)
uncover & sprinkle w/ cheese
bake until cheese melts 8-10 min longer

meanwhile in 2-3 QT pan over med-high heat, mix together chilies, tomato sauce & enchilada sauce to taste
(use all for mildy spiced sauce)
stir until hot, abt 5 min

spread sauce on warm rimmed platter
set enchiladas in sauce
scatter w/ cilantro sprigs