Carnitas Enchiladas Suiza

Print Recipe

Servings: 10 enchiladas

This one needs a bit of planning ahead to cook the pork, but using one large butt yields lots of meat to freeze to make several batches of these easy, creamy enchiladas. Olé!

Ingredients

4–5 pounds pork butt

Cooking oil

4–5 cloves garlic, minced

2 medium sweet onions, chopped

1–2 jalapeños, seeded and thinly sliced

1 cup chopped cilantro, divided

1½ teaspoons cumin

2 teaspoons salt

2 16-ounce jars salsa verde

2 7-ounce containers of Mexican crema or sour cream

Zest and juice of 1 lime

10 flour or corn tortillas

4 cups shredded Oaxaca cheese or mozzarella

Directions

Roast pork butt ahead of time in crockpot until fork tender. Remove and shred when done. Season with salt and pepper. This recipe needs about 1½ pounds cooked pork. Save the rest for future use.
For carnitas, put shredded pork on baking pan and roast at 450 degrees, tossing about, until crispy, about 20 minutes. (We do this in a toaster oven using the toast feature.)
Lightly coat large skillet with oil and heat over medium-high heat. Sauté garlic, onions and jalapeño about 5 minutes until tender and lightly browned. Stir in half the cilantro, cumin, salt, salsa verde and cream. Heat 2–3 minutes. Remove from heat and add zest and juice. Stir enough into pork to moisten.
Spray 13 x 9-inch baking dish. Divide pork in the tortillas, top with a little shredded cheese, roll up and place seam side down. Pour remaining sauce over and scatter with remaining cheese.
Bake at 400 for about 20–25 minutes until bubbly. Sprinkle with remaining cilantro and serve hot.