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Pulled Pork Enchiladas with Creamy Green Chile Sauce

Danelle
  • 450 minutes
  • Serves 6 to 8

INGREDIENTS

1

(1.5-2 lb.) pork tenderloin

2 cloves

garlic, minced

1

chipotle peppers in adobo (from a can), minced

1 cup

chicken broth

1 tsp

chili powder

1/2 tsp

cumin

1/2 tsp

salt

1/4 tsp

pepper

2 cups

Monterrey Jack cheese, divided

10

(8 inch) flour tortillas

2 10 ounce cans

green enchilada sauce

1/2 cup

cream

1/4 cup

cooking liquid from pork

1 tbsp

chopped fresh cilantro