Cheesy pork enchiladas

Method

Cheesy pork enchiladas

1) Preheat the oven to 160 degrees C.

2) Mix the chilli powder, salt, oregano and pepper together in a small bowl. Sprinkle the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add 225 g of the salsa verde, chicken broth, garlic and onions. Stir together with a wooden spoon. Put the pot on high heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour 45 minutes. Once done, shred the pork in the Dutch oven with a pair of tongs or 2 forks.

3) Turn the oven up to 180 degrees C.

4) Combine the remaining 450 g salsa verde and sour cream in a wide, medium bowl. Spread about 115 g of the mixture on the bottom of a large rectangular casserole dish.

5) Wrap the tortillas up in a damp paper towel and microwave 40 seconds. Lay the warm tortillas out on your cutting board. Dip into the sour cream-salsa mixture and fill evenly with the shredded pork mixture and sprinkle of the cheese. Roll the enchilada up and place seam-side down in the baking dish. Pour the remaining sauce over the top and top with the rest of the cheese. Bake 30 minutes. Garnish with coriander sprigs, if using.