Pulled Pork Enchiladas with Creamy Green Chile Sauce

letsdishrecipes.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

subheading: FOR THE ENCHILADAS:

1 (1.5 to 2 lb.) pork tenderloin

2 cloves garlic, minced

1 to 2 chipotle peppers in adobo (from a can), minced

1 cup chicken broth

1 teaspoon chili powder

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon pepper

2 cups Monterrey Jack cheese, divided

10 (8 inch) flour tortillas

subheading: FOR THE SAUCE:

2 (10 oz.) cans green enchilada sauce

½ cup cream

¼ cup cooking liquid from pork

1 to 2 tablespoons chopped fresh cilantro

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