This recipe was originally posed by Chocolatechip1979 in the Nov 2011 What's for Dinner thread.
Pork Enchiladas (we also use the left over filling to make empanadas)
Ingredients
3 1/2 pound sboneless pork shoulder
1 14 ounce can of chicken broth
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon ground cumin
2 - 3 teaspoons ground chipotle chile pepper or hot chili powder
1 teaspoonsalt
3 10 ounce cans enchilada sauce
1 tablespoon snipped fresh cilantro
1 4 ounce can diced green chile peppers
8 ounces cotija cheese, shredded (2 cups)
8 - 12 8 inchesflour tortillas
Chopped fresh cilantro
Chopped tomato
Preheat oven to 400 degrees F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*
In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside.
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.
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.
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