Shelly's Recipe

SHREDDED PORK ENCHILADAS

Category: Pork

1 1/2 lbs pork shoulder, cut into 1-inch cubes
2/3 cup chopped onion (1/2 medium onion)
1 tsp salt
1/4 tsp pepper
1 cup shredded Monterrey Jack cheese and medium cheddar cheese
3 1/2 cups enchilada sauce, divided (see below)
12 six-inch corn tortillas
2 tbsp vegetable oil

Enchilada Sauce
2 tbsp vegetable oil
3 cloves garlic, minced
2 tbsp chili powder
1 (28-oz) can diced tomatoes
1/2 canned chipotle chili en adobo, or more to taste
1 tbsp flour
1 cup chicken broth

In a 4-quart saucepan add 1 quart of water and bring to a boil. Stir in pork, onion, salt and pepper; simmer 45 minutes until pork is tender. Strain; set aside to cool.

Preheat oven to 350. Combine cheeses in a small bowl; set aside. Shred pork into a medium bowl and combine with 1/2 cup enchilada sauce.

Brush both sides of tortillas lightly with oil. Working in batches, stack tortillas two high on a baking sheet. Heat in oven for 3 minutes just until tortillas are warm and pliable. Remove from oven. Make a single stack and keep warm, covered with a kitchen towel.

To assemble enchiladas: Spread 3/4 cup enchilada sauce on the bottom of a 9x13-inch baking dish. Lay a warm tortilla on work surface. Across the middle of each tortilla sprinkle a scant tbsp of cheese and top with a scant 1/4 cup of pork filling. Roll up tortillas and place seam side down in prepared dish. Completely cover enchiladas with remaining sauce. Sprinkle with remaining cheese. Bake until cheese is melted and sauce is bubbling, about 20-25 minutes. Cool 10 minutes and serve.

Serves 6

Enchilada Sauce: In a 2-quart saucepan, heat oil over low. Add garlic and chili powder; saute 1 minute. In a blender puree tomatoes, chili, flour and garlic mixture until smooth. Pour the puree back into the pan and simmer 10 minutes, stirring occasionally. Add broth and continue to simmer 30 minutes more, stirring occasionally. Makes 3 1/2 cups.