If you have a full house of hungry folks, just double-stack the enchiladas, meaning stack another layer of rolled tortillas on top of the first layer. And now, you've doubled the recipe without any extra effort!
- 3 pounds cooked pork shoulder, shredded
- 1 teaspoon olive oil
- 1/2 cup diced onion
- 2 teaspoons ground cumin
- One 8-ounce package cream cheese
- One 4-ounce can diced green chilies, undrained
- Two 10-ounce cans green enchilada sauce
- Sixteen 8-inch white corn tortillas
- 1/2 cup heavy whipping cream
- 16 ounces shredded Monterey Jack cheese (about 4 cups)
1. Heat the oil in a medium skillet over medium-high heat. Add the onion and cumin, cook, stirring often until the onion is tender, which takes about 2 minutes.
2. Combine the shredded pork, onion mixture, cream cheese, chilies, 3 cups of the Monterey Jack cheese and 1 can of the enchilada sauce in a large bowl. Mix well using your hands.
3. Place about 1/2 cup of the pork mixture in each tortilla and roll up. Place filled tortillas, seam-side down in a 9-inch x 13-inch baking dish.
4. Pour remaining can of enchilada sauce over tortillas and top with the heavy cream. Sprinkle with the remaining cheese.
5. Bake at 350 degrees until cheese is melted and sauce is bubbly, which takes about 35 to 40 minutes.