Pulled Pork Enchiladas with Creamy Green Chile Sauce
Ingredients
- 1 (1.5-2 lb.) pork tenderloin
- 2 cloves garlic, minced
- 1-2 chipotle peppers in adobo (from a can), minced
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups Monterrey Jack cheese, divided
- 10 (8 inch) flour tortillas
- For the sauce:
- 2 (10 oz.) cans green enchilada sauce
- 1/2 cup cream
- 1/4 cup cooking liquid from pork
- 1-2 tablespoons chopped fresh cilantro
Instructions
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