Green Chile Pork Enchiladas - cooking recipe

Ingredients

2 lbs boneless pork shoulder
1/2 teaspoon garlic salt
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 (4 1/2 ounce) can chopped green chilies
1 medium onion, halved and thinly sliced
1/2 cup water
1/2 cup sliced roasted red pepper
1/2 cup sliced green onion
1 cup sour cream
2 cups shredded Mexican blend cheese
1 (10 ounce) can enchilada sauce
64 inches flour tortillas

Preparation

Heat oven to 325. Place pork roast in shallow glass baking dish.
Sprinkle with garlic salt, cumin and oregano. Top with green chiles and onions.
Add water to baking dish. Cover with foil.
Bake at 325 for 2 1/2 hours or until pork is very tender. Remove pork and onions from baking dish, reserving liquid.
Shred pork and mix with about 1/4 cup cooking liquid, roasted peppers, green onions, sour cream and 1 cup of the cheese.
Spread about 2 teaspoons enchilada sauce on each tortilla; top with about 1/2 cup pork mixture.
Roll up tortillas and place, seam side down, in sprayed 13 x 9 baking dish.
Top with remaining enchilada sauce and remaining cheese. Cover and bake 45 to 60 minutes, until enchiladas are thoroughly heated.