Cheesy Pork Enchiladas
Ingredients
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 pounds boneless pork butt, cut into 3-inch chunks
- 3 cups salsa verde
- 1 cup low-sodium chicken broth
- 4 cloves garlic, peeled and smashed
- 1 medium onion, quartered
- 1 cup light sour cream, plus more for serving
- 10 medium flour tortillas
- 2 cups shredded Monterey Jack cheese
- Fresh cilantro, for serving, optional
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