Pulled Pork Enchiladas w/Creamy Green Chile Sauce

photo creds: letsdishrecipes.com

It’s slow-cooker season! Don’t deny yourself the explosive taste-bud deliciousness of these enchiladas. Yes they take 7 hours to prepare. But we are talking slow-cooking people! You will not be standing over a hot stove all dang day. Worthy of a weekend meal folks. Everyone loves themselves an enchilada or two. Am I right?

Size: serves 8

Ingredients:
ENCHILADAS:
1 (1.5-2 lb.) pork tenderloin
1-2 cloves garlic, minced (depends on how much you love garlic)
1-2 chipotle peppers in adobo (from a can), minced
1 cup chicken broth (I prefer low-sodium)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Monterrey Jack cheese, divided
10 (8 inch) flour tortillas
SAUCE:
2 (10 oz.) cans green enchilada sauce
1/2 cup cream
1/4 cup cooking liquid from pork
1-2 tablespoons chopped fresh cilantro

Directions:

Lightly grease a slow cooker. Add the pork roast, garlic, chipotle pepper, chicken broth, chili powder, cumin, salt and pepper.

Cover and cook on low for 5-6 hours. Remove pork from slow cooker and reserve 1/4 cup of the cooking liquid.

Shred the meat with 2 forks. Taste and reseason with additional salt and pepper, if desired.

While the pork is cooking, make the sauce by combining all of the ingredients in a medium bowl. Refrigerate until you are ready to assemble the enchiladas.

Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish. Spread about 1/2 cup of the sauce in the bottom of the dish.

Place about 1/4 cup of shredded pork down the center of each tortilla. Sprinkle with Monterrey Jack cheese (you should use about 1/2 of the cheese for the filling). Repeat with the remaining tortillas.

Place the filled tortillas in the prepared pan. Pour the remaining sauce over the tortillas and sprinkle with the remaining cheese.

Bake, covered with foil, for 20-25 minutes. Remove foil and bake for an additional 5-10 minutes, or until cheese is golden and bubbly.

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