We’re still working on the leftover pork from the pig roast, and we were fortunate enough to have our friend, Tommy, make the most scrumptious enchiladas.
If you’re going to put these together, I can give you the general steps. Mix cut up pork with green chiles, some green sauce, sour cream, cumin, oregano, garlic powder, onion powder, grated Monterey Jack cheese, salt and pepper. Roll some of that mixture in a corn tortilla, and lay in a greased baking dish. Continue until the dish is full. Mix green sauce with a little sour cream, more green chiles if you like, and broth if needed (you want the sauce a little thick). Pour over enchiladas, sprinkle with grated Jack cheese, lay a few sliced jalapenos around, and bake at 350 until heated through and cheese melts.
It’s a great recipe to use leftover chicken also. And for a bit different flavor, saute the pork or chicken before mixing with all the filling ingredients.