Ingredients

The following ingredients have 4 Servings
  • 2 (10 oz.) cans green enchilada sauce
  • 1/2 cup cream
  • 1/4 cup cooking liquid from pork
  • 1-2 tablespoons chopped fresh cilantro
  • 1 (1.5-2 lb.) pork tenderloin
  • 2 cloves garlic, minced
  • 1-2 chipotle peppers in adobo (from a can), minced
  • 1 cup chicken broth
  • 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

Instruction

  • 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 9x13 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.