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Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce
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Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce

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

Prep Time
15 mins
Cook Time
6 hrs 30 mins
Total Time
6 hrs 45 mins
Servings: 4
Course: Main Course
Cuisine: Mexican

Ingredients

Pork:
  • 1 tbsp olive oil
  • pork shoulder trimmed of fat
  • black pepper to taste, sea salt and freshly cracked
  • salt to taste, sea salt and freshly cracked
  • cumin to taste
  • garlic powder to taste
  • Coriander to taste
  • oregano to taste, dried
  • 2 cups chicken broth
  • cilantro chopped, a handful
  • 6 cloves garlic chopped
  • 1 Anaheim pepper seeded and chopped
Remaining Ingredients:
  • corn tortillas
  • Monterey jack cheese
  • enchilada sauce
  • sour cream
  • green onion diced

Instructions

    Cup of Yum
  1. Preheat the oven to 300 degrees.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Season the pork shoulder, to taste, evenly on all sides.
  3. 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.
  4. Add the chicken broth, cilantro, garlic, and Anaheim pepper to the Dutch oven.
  5. Cover with a lid and place into the oven for 3 hours.
  6. 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.
  7. 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.
  8. Coat the baking dish with cooking spray then pour some enchilada sauce over the bottom.
  9. Take a corn tortilla and spoon shredded pork along the center then roll and place into the pan. Repeat until finished.
  10. Add the rest of the enchilada sauce over the enchiladas. Top with cheese then cover with foil and place into the oven.
  11. Bake for 25 minutes then remove the tinfoil and continue to bake for 5 more minutes or until the cheese is melted.
  12. Remove from the oven and sprinkle the top with green onions. Serve with sour cream. Enjoy.