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1
Preheat the oven to 400 degrees F. Grease a large rectangle oven-proof pan with the oil.
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2
In a mixing bowl, combine the chicken stock, sour cream and salsa.
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3
Season with salt and pepper.
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4
Mix well.
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5
Spread 1 cup of the mixture over the bottom of the prepared pan.
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6
Spread 1/4 cup of the filling over 1/4 of each tortilla.
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7
Roll the tortillas up firmly.
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8
Place the tortillas, seam side down, next to each other in the prepared pan.
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9
Spread the remaining sour cream mixture over the rolled tortillas.
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10
Cover the pan with parchment paper and aluminum foil.
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11
Place in the oven and cook for 10 minutes.
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12
Remove the foil and continue to cook for 15 minutes.
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13
Remove from the oven and cool slightly before serving.
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14
Place 2 of the enchiladas in the center of each serving plate.
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15
Spoon some of the pan sauce over the top of the enchiladas.
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16
Crumble the cheese over the top.
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17
Garnish with the cilantro.
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18
Serve warm.
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19
Preheat the oven to 450 degrees F.
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20
Season the pork with salt and pepper.
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21
Place in a medium roasting pan and add 1/2 cup of water.
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22
Place in the oven and roast for 1 hour.
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23
Reduce the heat to 350 degrees F and continue to cook for 3 hours.
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24
Remove from the oven and cool completely.
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25
In a large saute pan, over medium heat, add the oil.
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26
When the oil is hot, add the onions.
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27
Season with salt and pepper.
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28
Saute until the onions are caramelized, about 8 to 10 minutes, stirring constantly.
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29
Remove from the heat and cool completely.
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30
When the pork is cool, remove any excess fat and the bone.
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31
Shred the meat into bite-size pieces.
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32
In a mixing bowl, combine the pork, onions, chilies and cheese.
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33
Season with salt and pepper.
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34
Mix thoroughly.
