Cheesy Pork Enchiladas (Patrick and Gina Neely) |
|
 |
Prep Time: 20 Minutes Cook Time: 140 Minutes |
Ready In: 160 Minutes Servings: 6 |
|
Ingredients:
2 teaspoons chili powder |
2 teaspoons salt |
1 teaspoon dried oregano |
1/4 teaspoon freshly ground black pepper |
2 1/2 pounds 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 |
Directions:
1. Preheat the oven to 325 degrees F.
2. Mix the 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.
3. Turn the oven up to 350 degrees F.
4. 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.
5. 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 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.
|
|