INGREDIENTS
3 tbsp
butter
4 tbsp
flour
1 1/2 cups
chicken broth (or 1½ cups water plus 2 teaspoon chicken bouillon)
1 3/4 cups
(one 10 ounce can) red enchilada sauce (mild or medium)
3/4 tsp
cumin
1/2 tsp
onion salt
2 tbsp
brown sugar
2 cups
shredded sweet pork (see my Copycat Cafe Rio Sweet Pork recipe HERE!)
4
flour tortillas
1 cup
shredded cheese (monterey jack, mild cheddar, or mexican blend)
1/2 cup
chopped cilantro