Ingredients
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3 lbs boneless pork shoulder or butt, trimmed of fat and cut into 2-inch pieces
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1 medium yellow onion, thinly sliced
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2 cups salsa verde (green salsa)
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2 (10 oz) cans Ro*tel ® Original Diced Tomatoes and Green Chilies
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Pam ® Original No-Stick Cooking Spray
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2 cups pepper Jack cheese, shredded
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1 cup shredded Mexican blend cheese
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8 flour tortillas (8 inch)
Steps
1
In large slow-cooker, add pork, onion, salsa verde, and cans of diced tomatoes & hatch chilies with liquid. Cover and cook on low for 8 hours, or on high for 5 to 6 hours or until meat shreds easily with a fork.
2
Preheat oven to 350°. Once pork is tender, shred with two forks. Reserve about 1 1/2 cups cooking liquid, then strain off and discard remaining cooking liquid. Heat reserved liquid in small saucepan over medium-low heat, reducing by half.
3
Spray large rectangular baking dish with cooking spray. Combine pepper jack and Mexican cheese blend in small bowl; reserve 1 cup for topping enchiladas. In a flour tortilla, sprinkle about 1/3 cup cheese mixture down middle, then top with about 1/2 to 3/4 cup shredded pork mixture. Roll tortilla tightly and place seam side down in baking dish. Repeat process until all tortillas are filled.
4
Reduce simmering cooking liquid by about half, making sure there is about 2/3 cup remaining. Pour liquid over enchiladas then top enchiladas with remaining 1 cup cheese. Bake in oven uncovered 15 to 20 minutes or until cheese is melted and enchiladas begin to brown slightly. Remove from oven and cool 5 minutes. Serve pork chile verde enchiladas.
Tips
For an extra zing, top enchiladas with additional salsa verde, hatch chile salsa, or fresh sliced jalapenos. To cool the heat, stir together 1/2 cup sour cream with a tablespoon of milk until smooth, then drizzle on top of enchiladas.
Sponsored By ConAgra Foods®
