I am a big fan of Enchiladas but don’t always like all the work that goes into them. I loved this recipe because the pork cooked in the crock pot all day and you assemble these more like tostadas instead of enchiladas. Very flavorful and you can make these as hot as you like by adjusting the chipotle peppers.
Chipotle Shredded Pork Enchiladas
For the Pork
~ 1 (2 lb) pork tenderloin
~ 1 (8 oz.) Dr. Pepper
~ 1 bay leaf
For the Sauce
~ 2 roma tomatoes
~ 4 tomatillos, husked and rinsed
~ 1 (14 oz.) can diced tomatoes
~ 1 (7 oz.) can chipotle peppers in adobo sauce (use less to reduce spiciness)
~ 1 (15 oz.) can tomato sauce
~ 1/2 large white onion, roughly chopped
~ 2 garlic cloves
~ 1 Tbsp. flour
~ 1/2 cup water
~ 1 Tbsp. olive oil
~ salt, to taste
For the Enchiladas
~ 1/2 cup canola oil
~ 12 to 18 corn tortillas
~ 1/2 large white onion, finely diced
~ 1 1/2 cups shredded cheese
~ 1/2 cup sour cream, for topping
1. Place the pork tenderloin and bay leaf in a large slow cooker. Pour the Dr. Pepper over the meat. Cover and cook on low until the pork shreds easily; about 6 to 8 hours. Discard the bay leaf. Transfer the pork to a cutting surface and shred the meat. Cover with foil to keep warm and set aside until ready to assemble the enchiladas.
2. Adjust your oven rack to the top of the oven. Arrange the roma tomatoes and tomatillos in a single layer on a baking sheet. Broil the tomatoes until softened, about 20 minutes, turning halfway through. They will shrivel and shrink. Remove any blackened skin and discard.
3. Place the roasted tomatoes and tomatillos in a food processor. Add the diced tomatoes, chipotle peppers with adobo sauce, tomato sauce, onion, garlic, flour, and water. Process until smooth.
4. Heat the olive oil in a large skillet until glossy. Pour the tomato puree into the skillet and stir. Season with salt, to taste. If the sauce is too thick, add a little water until desired consistency is reached, making sure to add more salt as needed.
5. In a large skillet, heat the canola oil until hot. Fry the tortillas until softened. Drain on paper towels. Dip on fried tortilla at a time in the pot of red sauce, turning to coat both sides. Place one each on individual serving plates, then layer each with shredded pork shredded cheese, and diced onions. Repeat layers until each serving is stacked two to three tortillas.
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