Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce

Name: Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Yield: 4 serving
Ingredients: 1 tbsp olive oil; pork shoulder; Sea Salt and Freshly Cracked Pepper; cumin; garlic powder; Coriander; dried oregano; 2 cups of chicken broth; A handful of cilantro; 6 cloves of garlic; 1 Anaheim pepper; corn tortillas; Monterey jack cheese; enchilada sauce; sour cream; green onion

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Prep Time
15 mins
Cook Time
6 hrs 15 mins
Total Time
6 hrs 45 mins
Servings
4
Course
Main Course
Cuisine
Mexican

Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce

Kian Meyer

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

Pork:

1 tbsp olive oil
pork shoulder trimmed of fat
Sea Salt and Freshly Cracked Pepper to taste
cumin to taste
garlic powder to taste
Coriander to taste
dried oregano to taste
2 cups of chicken broth
A handful of cilantro chopped
6 cloves of garlic chopped
1 Anaheim pepper seeded and chopped

Remaining Ingredients:

corn tortillas
Monterey jack cheese
enchilada sauce
sour cream
green onion diced

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Instructions

Preheat the oven to 300 degrees.
Heat the olive oil in a Dutch oven over medium-high heat. Season the pork shoulder, to taste, evenly on all sides.
Once the Dutch oven is hot, sear the pork shoulder on all sides for 4-5 minutes or until it has a golden-brown crust.
Add the chicken broth, cilantro, garlic, and Anaheim pepper to the Dutch oven.
Cover with a lid and place into the oven for 3 hours.
Turn the pork shoulder over and cook for another 2-3 hours or until the pork shoulder shreds easily and is very tender and juicy. Remove as much fat as possible then shred the meat with two forks. Set aside.
Wet a dishcloth or several paper towels and ring out. Place the corn tortillas inside and cook them in the microwave for 60-90 seconds until soft and pliable.
Coat the baking dish with cooking spray then pour some enchilada sauce over the bottom.
Take a corn tortilla and spoon shredded pork along the center then roll and place into the pan. Repeat until finished.
Add the rest of the enchilada sauce over the enchiladas. Top with cheese then cover with foil and place into the oven.
Bake for 25 minutes then remove the tinfoil and continue to bake for 5 more minutes or until the cheese is melted.
Remove from the oven and sprinkle the top with green onions. Serve with sour cream. Enjoy.