Green Enchiladas was one of those simple sensations my mom perfected. There is something about the combination of pork, salsa verde (green sauce) and jack cheese. Las Palmas is my preference for green enchilada sauce, but anything "verde" will do. It took me years to find green enchilada sauce in Minnesota, but now it readily available on the grocery shelves so I feel confident in saying it will be easy to find in your area, too!
My version calls for organic beef broth and dehydrated onions, but you can mix up a packet of onion soup mix, too. Or feel free to chop up a large red onion instead of the dehydrated ones.
LAYERED GREEN ENCHILADAS
2 lb pork roast
32 oz organic beef broth
2 Tbsp dehydrated onions
3 cloves of garlic, minced
12 flour tortillas
24 oz green enchilada sauce or any kind of green salsa
1 lb jack cheese, shredded
Simmer pork roast in beef broth, onions and garlic in crock pot set to low for 6 hours (or while you are at work or play). You want the pork to shred easily upon returning home. Shred (pull with a fork) and set aside.
Dip tortillas in green enchilada sauce. Add shredded pork and jack cheese to each tortilla, roll and place in a lightly greased casserole. Top with remaining green enchilada sauce. Bake for 30 minutes at 350 degrees or until cheese melts and sauce is bubbly.
Serve with a torn romaine lettuce salad and vinegar-based dressing (like Italian).
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