A delightful twist on a classic, these enchiladas are filled with tender pork and topped with a zesty green sauce.
Cut the pork into chunks and place it in the slow cooker.
Cut the pork into uniform pieces to ensure even cooking.
Season the pork with salt, pepper, chopped onion, and minced garlic. Add 1/2 cup of water.
For enhanced flavor, you can sear the pork pieces before placing them in the slow cooker.
Once cooked, shred the pork and mix it with 1/2 cup of green chili sauce and brown sugar in a bowl.
Use two forks to easily shred the pork.
Preheat the oven to 350°F and prepare a baking dish by spraying it with nonstick spray.
Ensure the baking dish is evenly coated to prevent sticking.
Warm the tortillas in the microwave to make them pliable.
Cover the tortillas with a damp paper towel to prevent them from drying out.
Fill each tortilla with the pork mixture, black beans, and a sprinkle of cilantro. Roll and place seam-side down in the baking dish.
Do not overfill the tortillas to make rolling easier.
Pour the remaining green chili sauce over the enchiladas and top with shredded cheese.
Spread the sauce evenly to cover all the enchiladas.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes to melt the cheese.
Let the enchiladas rest for a few minutes before serving to set the filling.
Serve the enchiladas warm with your favorite garnishes.
Garnish with sour cream, avocado slices, or extra cilantro for added flavor.
