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1
Preheat oven to 350 degrees F.
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2
In a bowl, combine pork and about 1/3 of the cheese.
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3
Because pork is already seasoned, you dont need to add anything but the cheese.
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4
Combine enchilada sauce and salsa verde in another bowl.
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5
I used an immersion blender to make it smooth, but you can skip this step.
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6
Pour about 1/4 of the sauce into a 9x13 pan (I used a Pyrex dish).
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7
Shake pan to spread the saude.
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8
Wrap each tortilla around about 2 1/2 tablespoons of the meat/cheese mixture, and place seam side down in the pan.
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9
I usually can fit 8 in a row, and the other 4 in pairs along the side.
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10
Pour the remaining sauce over the enchiladas.
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11
Sprinkle the rest of the cheese on top.
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12
Cover with foil, and bake for about 45 minutes (or until bubbly) removing the foil for the last 5 minutes.
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13
Serve with seasoned black beans.
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14
Note: See the TK post by mcmom for Slow Cooker Green Chili Pork Tacos (in related blog link).
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15
I love this recipe, but 5 pounds of meat makes way too much for just two of us.
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16
So I freeze the leftovers in 2-cup batches.
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17
I had some that was getting old, but I wasnt in the mood for tacos, so I came up with this.
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18
My kids and grandkids give it two yums up!
