recipes. Make this one for sure!
2 1/2 pounds pork, any cut
salt and pepper
flour tortillas (8-10 large or 15-20 small)
2 10 0z. cans mild green chilie enchilada sauce
1/2 cup brown sugar (I know it seems like a lot but it's not)
1 can black beans, rinsed and well drained
1 cup monteray jack cheese, grated
Cut pork into large cubes and season with salt, pepper, and garlic powder. Place cubes in slow cooker and add 1/3 cup water. Cook on high for 4 hours or low for 8. Remove from cooker, letting juices drain off. Place meat in large bowl and shred. Mix in 1/2 cup chilie sauce, brown sugar and black beans. Stir until well combined. This is your enchilada filling.
Preheat oven to 350. Lightly grease a 9x13 baking dish.
Pour 1/2 cup chilie sauce in bottom of dish. Working with one tortilla at a time, spoon meat mixture and chopped cilantro (to taste) in center and roll up. Place seam side down in dish. Repeat with remaining tortillas. Pour the rest of chilie sauce over enchiladas and top with grated cheese.
Bake 25-30 minutes, or until cheese is fully melted and bubbly. Broil for 1-2 minutes to add a little texture if you want.