This was an instant hit. My recipe differs from almost all of the ones on the net because I can’t eat “Cream of” soups (all have MSG) or sour cream, but the family is able to add sour cream to their own servings. I use flour tortillas because one, I prefer the flavor and 2, we have a 3 year old with a corn allergy who LOVES to eat! Start this the morning of!

Amy’s Enchiladas

1 recipe Meat Filling, below
Flour (or corn) tortillas
Oil and fry pan big enough to fit 1 tortilla at a time
La Victoria Enchilada Sauce Green 28 oz
Shredded cheese
Olives

Once the meat is prepped, heat enough oil in the fry pan to make it 1/4-1/2″ deep. Pour half the sauce in a pie plate. Lightly fry each tortilla just until it’s limp, then dredge through the sauce. Place tortilla in the final pan, and add meat filling (around 1/2-3/4 cup, spread from one side to the other), then lightly roll up. Repeat. Pack as many as you can into the pan, then cover with the rest of the sauce, spreading it as evenly as possible. Cover with olives, then cheese. Bake at 350F for 30 minutes.

To get an idea of amounts, to serve 6, we used a little over half the meat filling recipe, around 10 tortillas, a 28oz can of sauce and 2 small cans of olives, plus a ton of cheese.

Meat filling

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
4 lbs pork roast or meat marked for “carnitas”
2 bay leaves
3 cups chicken broth

Place bay leaves in large pot, top with pork then sprinkle the spices evenly over the meat. Carefully so the spices stay in place, pour the broth into the pan (around the edges, in between chunks of meat). Cover, cook on lowest heat for 8 hours. After 4 hours, turn (ignore otherwise). Remove meat from juice and use 2 forks to pull/shred the meat. Juice can be added back in, a little at a time, if the meat seems dry (haven’t had to do that myself). Can be used for any dish calling for pulled pork, makes GREAT BBQ pork sandwiches.

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