Enchiladas

The man & I purchase a HUGE pork loin from Costco a few months ago. It's been sitting in the freezer waiting to be eaten.

Tick.
Tock.
Tick.
Tock.

When his dad came for a visit, we defrosted it in hopes of having a family meal together with leftovers the next week. Unfortunately, we got 21 inches of snow, the roads became marginally passable, & the man's dad fled to sleep at airport. So, we had a 4-5lb. pork loin on our hands with only 2 mouths to feed.

Since it was already marinated, I roasted half of it with potatoes & carrots, & we ate the meat sliced. Normal reheated leftovers the next day. No big whoop.

But here's what I did with the other half. It's pretty easy & really delicious. The man's family normally makes this with chicken breasts (4 cooked in the skillet with oil, salt, pepper, whatever spices - then shredded).

Jeff's Family's Enchiladas
2-2.5 lb pork loin in marinade from store
2-3 cans of salsa verde (prefer Herdez brand)
1 cup of chicken stock
1 package of corn tortillas (18 used)
3-5 tablespoons of spicy sauce (we used Thai Chili Garlic sauce but hot sauce would work well)
1/2 - 1 cup of shredded cheese (we used chipotle cheddar)
1/4 cup of oil

1. In a slow cooker, place your pork loin, the spicy sauce, and 1/2 cup of water. Place on low for 6 hours. Pork should shred easy after this. If it doesn't shred easily, turn slow cooker up to high for another hour.
2. Shred all of the pork.
3. Heat salsa verde & chicken stock in stovetop until thoroughly warmed.
4. Place about 1/4 cup of oil onto plate or large shallow bowl.
5. Dip a tortilla in the oil to moisten.
6. Place the tortilla into rectangular casserole dish (or whatever you're going to use to bake the enchiladas).
7. Do steps 5 & 6 for all of the tortillas. Keep in mind that each enchilada is going to be filled. So, you'll want to make sure each looks "like a taco" in the casserole dish. Stack them next to each other. They'll hold each other up.
8. Add a tablespoon of the salsa verde into each tortilla.
9. Add a few tablespoons of the pork into each tortilla.
10. Add a tablespoon of the salsa verde on top of the pork.
11. Fold the tortilla ends over each other, & roll the tortilla so that the bottom is now on top.
12. Top with shredded cheese, & put into the oven until the cheese melts.

These are delicious & keep in the fridge for a few days. I hope you enjoy them!