Yummy baked enchiladas with a creamy sauce and stuffed with cheese and sweet shredded pork!
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:6servings
Ingredients
3tablespoonsbutter
4tablespoonsflour
1 ½cupschicken broth , (or 1 ½ cups water plus 2 teaspoon chicken bouillon)
1 ¾cups (one 10 ounce can) red enchilada sauce, (mild or medium)
¾teaspooncumin
½teaspoononion salt
2tablespoonsbrown sugar
2-3cupsshredded sweet pork , (see my [url:1]Copycat Cafe Rio Sweet Pork recipe HERE![/url])
4-8flour tortillas
1-2cupsshredded cheese , (monterey jack, mild cheddar, or mexican blend)
½cupchopped cilantro
Instructions
Preheat oven to 400. In a medium sauce pan melt butter over medium heat. Whisk in flour. Add chicken broth and whisk until smooth.
Stir in enchilada sauce, cumin, salt, and brown sugar. cook about 5 minutes until thick and all ingredients are well combined. Remove from heat. Pour 1/2 cup sauce into the bottom of a large baking dish/or casserole dish.
Fill each tortilla with about 1/4 to 1/3 cup shredded pork. Top with shredded cheese and chopped cilantro. Roll tortillas and place end-side down side by side into prepared baking dish. Pour 1 cup of the sauce over enchiladas. Top with additional cheese to taste. Bake 15 minutes or until cheese is melty and begins to brown slightly. Serve hot with additional cheese, cilantro, and sauce if desired.