Cheesy Pork Enchiladas

By june

Great use for leftover barbecued pulled pork.

Ingredients

• 2 tsp chili powder
• 2 tsp salt
• 1 tsp oregano
• 1/4 tsp freshly ground black pepper
• 2 1/2 lb boneless pork butt, cut into 3-inch chunks
• 3 cups salsa verde
• 1 cup low-sodium chicken broth
• 4 cloves garlic, peeled and smashed
• 1 medium onion, quartered
• 1 cup light sour cream, plus more for serving
• 10 medium flour tortillas
• 2 cups shredded Monterey Jack cheese
• Fresh cilantro, for serving (optional)

Details

Servings 6
Preparation time 20mins
Cooking time 160mins

Preparation

Step 1

Preheat oven to 325 degrees.
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 the pork in the Dutch oven with a pair of tongs or 2 forks.
Turn the oven up to 350 degrees.
Combine the remaining 2 cups salsa verde and sour cream in a wide medium bowl. Spread about 1/2 cup of the mixture on the bottom of a large rectangular casserole dish.
Wrap the 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 with some 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.