Shredded Pork Enchiladas
From Tillamook
Ingredients:
Shredded Pork Enchiladas
1½ pounds pork shoulder, cut into 1-inch cubes
2/3 cup chopped onion (½ medium onion)
1 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded Tillamook® Monterrey Jack Cheese
1 cup (4 ounces) shredded Tillamook® Medium Cheddar Cheese
3½ cups enchilada sauce, divided*
12 six-inch corn tortillas
2 tablespoons vegetable oil
*Enchilada Sauce
2 tablespoons vegetable oil
3 cloves garlic, minced
2 tablespoons chili powder
1 can (28-ounces) diced tomatoes
1/2 canned chipotle chili en adobo, or more to taste
1 tablespoon flour
1 cup chicken broth
Instructions:
In a 4-quart saucepan add 1 quart of water and bring to a boil. Stir in pork, onion, salt and pepper; simmer 45 minutes until pork is tender. Strain; set aside to cool.
Preheat oven to 350˚. Combine cheeses in a small bowl; set aside. Shred pork into a medium bowl and combine with ½ cup enchilada sauce.
Brush both sides of tortillas lightly with oil. Working in batches, stack tortillas two high on a baking sheet. Heat in oven for 3 minutes just until tortillas are warm and pliable. Remove from oven. Make a single stack and keep warm, covered with a kitchen towel.
To assemble enchiladas: Spread ¾ cup enchilada sauce on the bottom of a 9x13-inch baking dish. Lay a warm tortilla on work surface. Across the middle of each tortilla sprinkle a scant tablespoon of cheese and top with a scant ¼ cup of pork filling. Roll up tortillas and place seam side down in prepared dish. Completely cover enchiladas with remaining sauce. Sprinkle with remaining cheese. Bake until cheese is melted and sauce is bubbling, about 20-25 minutes. Cool 10 minutes and serve.
Serves 6
*Enchilada Sauce
In a 2-quart saucepan, heat oil over low. Add garlic and chili powder; saute 1 minute. In a blender puree tomatoes, chili, flour and garlic mixture until smooth. Pour the puree back into the pan and simmer 10 minutes, stirring occasionally. Add broth and continue to simmer 30 minutes more, stirring occasionally. Makes 3½ cups.