Active Time: 30
Total Time: several hours
Amount: 8 servings
Ingredients:
1 (3 pound) pork butt
1 teaspoon ground cumin
1 teaspoon chili powder
1 (16 ounce) jar Essential Everyday® Thick 'n Chunky Salsa
1 (14.5 ounce) can reduced sodium chicken broth
1 (28 ounce) can Essential Everyday Medium Sauce
1 cup sour cream
¼ cup chopped fresh cilantro
18 Essential Everyday Corn Tortillas
4 cups shredded Monterey jack cheese
Directions:
1) Salt and pepper pork to taste; rub with cumin and chili powder. Place in a slow cooker; add salsa and chicken broth. Cook on HIGH 6-8 hours or LOW 8-10 hours or until very tender.
2) Remove pork from slow cooker; remove any fat and shred pork (about 5 cups). In medium bowl, combine enchilada sauce, sour cream and cilantro.
3) Place ½ cup sauce in bottom of a 13x9-inch baking dish. Layer with 6 tortillas, half the shredded pork, 1 cup sauce and 1 ½ cups cheese.
4) Bake in preheated 375° oven 35-40 minutes or until bubbly and golden brown. Let stand 10 minutes before serving.
TIP: Pork can be made and shredded up to 2 days ahead. Refrigerate until ready to assemble enchiladas.
YOU ARE READING
Recipes from Essential Everyday
RandomThis book will contain recipes, that's from Essential Everyday.
