Restaurant-Style Shredded Pork Enchiladas

We were blown away with how GOOD these enchiladas were.  They tasted like something straight out of a Mexican restaurant.

We have been on such an enchilada kick lately and have been trying so many different versions from chicken to ground beef and now shredded pork.  All versions are amazing.

The rub for this pork is one I use often and is just about the same as the one I use for My Favorite Shredded Pork Tacos.  I have served this homemade creamy red enchilada sauce several times over beef enchiladas, but this was the first time I served it over pork enchiladas.

The two paired perfectly together.  Serve them on a big plate with a side of Mexican Rice and refried beans and it will look and taste like a restaurant meal.  

Restaurant-Style Shredded Pork Enchiladas
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

Pork
1 - 1 1/2 lbs. boneless country style pork ribs
1 1/2 tsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. dried oregano
2 Tbl. brown sugar
1/2 tsp. salt
freshly ground black pepper
1 Tbl. finely chopped onion
1 Tbl. apple cider vinegar
1 Tbl. extra virgin olive oil

Enchilada Sauce
3 Tbl. unsalted butter
3-4 Tbl. all-purpose flour
1 (14.5 oz.) can low-sodium chicken broth
1 (10 oz.) can red enchilada sauce 
3/4 tsp. cumin
1/2 c. sour cream (I use light)

For Serving: 
6-8 corn or flour tortillas
2 c. Monterey Jack cheese, shredded
chopped cilantro

For the Pork: Trim fat from pork.  Combine remaining ingredients to form a paste and rub all over pork ribs.  Cover with plastic wrap and allow to marinate for at least an hour or up to overnight.  Place in a dutch oven and add about 1/2 cup - 3/4 cup of water or chicken broth.  Cook in a 300 degree oven for 2 1/2 - 3 hours or until meat easily shreds with a fork.  When done, remove pork to a separate bowl and shred, adding some of the juice from the dutch oven.  

For the Enchilada Sauce:  Melt butter in a large skillet over medium heat.  Whisk in the flour, one Tablespoon at a time, until a thick paste forms.  Allow to cook for several minutes to cook out the flour taste, stirring frequently.  Slowly whisk in the chicken broth.  Continue whisking until it is smooth and creamy.  Cook for a few minutes or until slightly thickened.  Add the enchilada sauce and cumin.  Cook for another 5-10 minutes or until desired thickness is reached.  Stir in sour cream.  Reduce heat to low. 

To Prepare:  Preheat oven to 350 degrees.  Add about 1/2 cup of sauce to a baking dish.  Heat tortillas in the microwave for 15-30 seconds or until pliable.  Divide shredded pork evenly between tortillas.  Top each with a little cheese and chopped cilantro.  Roll up and place seam-side down in a baking dish.  Cover with remaining sauce and remaining cheese.  Bake for 15-20 minutes or until cheese is melted and bubbly.  Then, broil for a few minutes to brown the cheese on top.  Serve.  

Jenn's Notes:  The number of enchiladas you will get will depend on the size of the tortillas you use and how full you fill them.  I can fit up to 6 enchiladas in an 8x8-inch casserole dish.