I am so excited for this recipe. This makes a two 9×13 pans and will feed a CROWD! Hope you love it!

Pulled Pork Enchiladas with Creamy Sun-Dried Tomatoes 

Ingredients: 

6 Cups of Pulled Pork or chicken

2 carrots, shredded 

1 large onion, diced 

3 cloves garlic, minced

2 poblano peppers, seeded and diced (or you can use 2 cans of diced green chilis but I highly recommend using fresh poblanos!) 

1 t. Cumin 

1 T. Tomato Paste

1t. Chili Powder

1 t. Salt & Pepper 

1 T. Olive oil 

2 packages of Siete Cassava Flour tortillas, or 16 flour tortillas 

2 8 oz. blocks of Monterey Jack cheese, shredded 

1/2. Cilantro, finely chopped

16 oz sour cream 

1/4- 1/2 C. Siete Taqueria Salsa Soleada (if you cannot tolerate spice I would stick to 1/4 cup.)

Instructions:

For the filling— begin by roasting your poblano peppers. 

To roast the poblanos in the oven broiler, set your oven to broil. Set the poblanos onto a baking sheet (aluminum foil will make for easy cleanup), skin sides up, and broil for 5-10 minutes, until the skins are blackened and blistered, turning every few minutes to evenly roast the poblanos.

To roast the poblano peppers over an open flame, turn a gas flame to HIGH. Set the poblanos directly over the flame. Turn the poblanos occasionally with tongs until all sides are blackened and blistered. Do not let them burn or turn white.

Once charred, place in a ziplock bag or a bowl covered in plastic wrap. After about 10 minutes, take them out and remove skin. Dice and seed.

In a skillet, heat 1 tablespoon of olive oil on medium heat. Add carrots, onions, and garlic until tender. Add spices, salt and pepper, and tomato paste and cook for 1 minute. Let cool.

While veggies are cooking, mix your sour cream and salsa in a bowl until combined. 

*Make sure to taste and adjust the amount of salsa to your tolerance. It is on the spicy side so I would not start with 1/2 cup but if you like spice then do the full amount. 

To a large bowl add pork, poblanos, and veggie mixture. Add shredded cheese and cilantro. Mix until incorporated. 

If using siete tortillas, heat each tortilla in a 1 tsp oil in a pan on each side until pliable. Do not get them crisp.

*If using flour, skip this step.

Place 2-3 Tablespoons of filling in each tortilla and tightly roll. 

To the bottom of a 9×13 pan, take 1/4 cup of the sour cream mixture and evenly spread. Add enchiladas and cover with remaining cream sauce. Top with Monterey Jack cheese. 

Place in oven @375 for 20-30 min. Until boiling on sides. Broil for 2-3 at the end if you want your cheese to be slightly browned! Top with thinly shaved radishes and more cilantro! Enjoy!!