Categories: Mexican

Ingredients

• 1 tbsp. olive oil
• 1 medium red onion, thinly sliced
• 1 large orange bell pepper, seeded and thinly sliced
• 1 1/2 lbs. pulled pork
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 10 oz. can mild green enchilada sauce
• 4 oz. can diced hatch green chiles, undrained
• 1 cup heavy whipping cream
• 1/4 cup chicken broth
• 10 (8-inch) flour tortillas
• 2 cups shredded Monterey Jack with peppers, divided
• Garnish: chopped fresh cilantro

Directions

1. Preheat oven to 350. Spray a 13×9-inch baking dish with cooking spray.

2. In a large saucepan, heat oil over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until tender, about 5 minutes. Add pork, salt and black pepper; cook until heated through, about 3 minutes.

3. In a medium bowl, stir together enchilada sauce, chiles, cream and broth. Spread half of sauce in bottom of prepared pan.

4. Spread 1/2 cup pork mixture down center of each tortilla, and top each with about 2 tbsp. cheese. Roll up tortillas with filling with place, seam side down, in prepared pan. Pour remaining sauce onto enchiladas, and top with remaining 1/2 cup cheese. Spray a large piece of foil with cooking spray; cover casserole, spray side down.

5. Bake for 20 minutes. Uncover and bake until bubbly, about 10 minutes more. Increase heat to broil; broil until cheese is lightly browned, 1 to 2 minutes. Let stand for 10 minutes before serving. Garnish with cilantro.

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