Roasted Pork Enchiladas

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Don’t want to go through all the trouble to make tamales but yet want to savor the flavors of roasted pork with salsa verde? here’s my favorite way of getting the flavors and not spend too much time in the kitchen.

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Steps

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In a mixing bowl , combine the chicken stock , sour cream and salsa.

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Season with salt and pepper.

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Mix well.

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Spread 1 cup of the sour cream mixture over the bottom of the prepared pan.

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Spread 1 / 4 cup of the roasted pork filling over 1 / 4 of each tortilla.

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Roll the tortillas up firmly.

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Place the tortillas , seam side down , next to each other in the prepared pan.

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Spread the remaining sour cream mixture over the rolled tortillas.

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Cover the pan with parchment paper and aluminum foil.

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Place in the oven and cook for 10 minutes.

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Remove the foil and continue to cook for 15 minutes.

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Remove from the oven and cool slightly before serving.

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Place 2 of the enchiladas in the center of each serving plate.

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Spoon some of the pan sauce over the top of the enchiladas.

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Crumble the cheese over the top.

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Garnish with the cilantro.

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Serve warm.

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For the roasted pork and caramelized onion filling:.

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In a large saut pan , over medium heat , add the oil.

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When the oil is hot , add the onions',.

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Ingredients

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chicken stock, sour cream, salsa verde, salt and pepper, corn tortillas, water, olive oil, queso fresco, fresh cilantro leaves, pork, onion, canned diced green chiles