These zesty pork enchiladas blend tender, flavorful pork with a rich enchilada sauce, topped with melted cheese for a delightful dish that's perfect for dinner.
Ingredients
2 pounds pork
as needed cups water
to taste teaspoon garlic salt
to taste teaspoon black pepper
2 cups enchilada sauce
1 tablespoon brown sugar
8 pieces tortillas
1 cup black beans
to taste tablespoon fresh cilantro
2 cups Monterey Jack cheese
Method
Begin by placing the pork in a slow cooker, adding enough water to cover it by about 2 inches. Season well with garlic salt and freshly ground black pepper.
Set the slow cooker to High and allow the pork to cook for 4 hours until it is tender and easily shreds.
While the pork is cooking, preheat your oven to 350°F (175°C).
Once the pork has cooked, transfer it to a bowl and shred it using two forks. Mix the shredded pork with a can of enchilada sauce and a dash of brown sugar for a hint of sweetness.
In a 9x13-inch baking dish, pour half of the remaining enchilada sauce to coat the bottom.
Take each tortilla and fill it with approximately 1/4 cup of the pork mixture. Top with a spoonful of black beans and a sprinkle of fresh cilantro. Roll the tortillas tightly around the filling and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas and generously top with Monterey Jack cheese. Cover the baking dish with aluminum foil.
Bake in the preheated oven for about 25 minutes, or until the cheese is melted and the sauce is bubbling.
