For the pork
For the sauce
- 5 tablespoons butter
- 2 cloves garlic, minced
- 5 tablespoons flour
- 2 cups chicken broth
- 1 (15 ounce) can tomato sauce
- 1 tablespoon chili powder
- 2 teaspoons cumin, ground
- 2-3 fresh sage leaves, minced, or 1/2 teaspoon dried sage
- 1/2 cup sour cream
- 10 to 12 corn or flour tortillas, or as many as you need
- 2 cups Monterey Jack cheese, shredded
- Fresh cilantro, chopped
- Heat butter in small saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in flour until garlic is coated. Slowly add broth and continue stirring until smooth. Stir in tomato sauce, chili powder, cumin, and sage. Increase heat to high and bring to boil, stirring frequently, until sauce thickens. Remove from heat and stir in sour cream.
- Heat oven to 350*F. Add 1/2 cup sauce to 9 by 12-inch baking dish. Heat tortillas in microwave for 15 to 30 seconds or until pliable. Divide pork evenly between tortillas, top with a sprinkle of cheese and cilantro. Roll and place seam-side down in baking dish. Cover with remaining sauce and cheese. Bake 15 to 20 minutes or until cheese is melted and bubbling.
- Heat broiler and broil for 3 to 5 minutes or until cheese has browned on top.
This recipe is from a few different sources. The idea is from Eat Cake For Dinner, the pork chile verde and enchilada sauce are from other blog posts. This is a great way to use leftover shredded pork that has the appropriate flavor profile. You can use any shredded pork that matches, not just the one I’ve linked. I love enchiladas and it was really nice to have ones with a different protein than normal!
Sorry this recipe isn't great with precise measurements. This is what happens when you're cooking with leftovers. If you want exact numbers, check out the original recipe instead.