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Pork Enchiladas

Contributed By: Debra, CA | See all of Debra's recipes
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  4 servings
This is a great fast easy recipe to put together for family or a large group. Make extra and freeze for a later date.
3 lb port butt/shoulder
1 cup chicken stock
½ sm yellow onion, diced
1 C Chile Verde enchiladas sauce (La Victoria)
1 sm can sliced green chiles
2 tbl sour cream
1 C shredded Mexican cheese (can substitute white cheddar or jack)
6 corn tortillas
Corn oil for frying
Cilantro for garnish
Place pork roast in a slow cooker and add chicken stock. Season top of roast with black pepper and garlic salt. Cook on high for 4 hours or low for 8 hours. Cook until roast falls apart with a fork.

Enchilada filling: In a small fry pan heat 1 tsp oil and sauté onions until clear. Place about 1 1/2 cup cooked shredded pork in a medium size bowl. Add cooked onion, ½ cup Verde sauce, green chiles and sour cream. Mix this thoroughly.

In same fry pan add about ½ “ oil and heat pan at medium heat. Quick fry tortillas so they are still soft and pliable. Place these between paper towels to absorb some of the grease.

Place open tortilla in an 11 x 7 oven safe dish. Place ~ 2 tbl enchilada filling in the middle of the tortilla and then fold and roll into enchilada. Do this with the remaining cooked tortillas. Top with remaining ½ C Chile Verde sauce and sprinkle with cheese. Place these into a 350 degree oven and bake until enchiladas are warmed through and cheese has melted (about 20 minutes). Garnish with chopped cilantro and serve.

Date Added: 06/07/2011
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