Pulled Pork Enchiladas

I know that I have mentioned before that we love Mexican food at our house and I am always a fan of trying something new.  These are super easy to make and are similar to other enchiladas that I normally make.  I just never would have thought of using the pork or seasoning it the way this recipe does.  Quite tasty and yummy.  Thank you Better Homes and Gardens for the wonderful idea! Another great thing about this recipe is that it is adaptable to your family's taste buds.

Here is what you need for these:
3 1/2 pounds boneless pork shoulder (I used a 2 pd pork roast and it made 11 enchiladas)

1-14 ounce can chicken broth

1/2 cup chopped onion (1 medium)

6 cloves garlic, minced

1 Tbsp ground cumin

2-3 tsp ground chipotle chile pepper or hot chili powder

1 tsp salt

3-10 ounce cans enchilada sauce (here is where you can alter to suit your family.  I used 1-10oz can medium and 1-29oz can mild)

1 Tbsp snipped fresh cilantro

4 ounce can diced green chile peppers

8 ounces cotija cheese, shredded (2 cups) (I used normal shredded cheese)

8-12 8 inches flour tortillas

Snipped fresh cilantro

Diced tomato or quartered grape tomatoes

Sour cream (optional)

 

1.Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chile pepper or chili powder, and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.

2. Preheat oven to 400 degrees F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*

3.

4. In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.

5. Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.

6. Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings.

 

It looks like a lot to do, but it is so simple since the majority of it is done in the crockpot.  The flavor was great and the meat was so tender.  Definitely a keeper and a repeat at our house.

 

PS...if there ends up being a weird a bullet point in the middle of the ingredients, I am sorry.  I tried very hard to remove it.