If you have made enchiladas, you will probably find these directions too detailed. I want to be sure to cover the bases for everyone.
Ingredients:
- Approximately 4 lb. boneless pork loin (trim most fat)
- Slice into one-inch "chops"
- Cut each chop in half (about 2-3" inch pieces)
- 1 Tbsp onion powder (NOT onion salt)
- 1 Tbsp garlic powder (NOT garlic salt)
- 1-2 tsp ground cumin
- 1/2 tsp black pepper
- 1 cup water mixed with 1 tsp Better Than Bullion chicken or vegetable flavor (I use reduced sodium) sauté setting. Add 1-2 Tbsp good quality oil (I prefer avocado), Heat oil for 1-2 minutes. Add seasoned pork. Sear for 3-4 minutes. Stir, to sear all pieces--about 10 minutes total sear. Cancel sauté setting. Pour prepared broth over seasoned & seared pork. Set Instant Pot to PRESSURE (High) for 20 minutes. Set knob to PRESSURE. When cook time is done, NATURAL RELEASE for at least 20 minutes. Carefully check to be sure ALL pressure is released. Put large colander over 2-3 quart bowl. Pour cooked pork & broth into colander. Move pork to 2 quart bowl. Cool pork 5-10 minutes. Meat will shred best if very warm, but not hot. Use Meat Chopper Tool to quickly shred all pork within 1-2 minutes.
This will make enough pork (about 5 cups) for several meals. Use it for Pork Tacos, Pork Burritos, Pork Nachos, add BBQ sauce for Pulled Pork Sandwiches, add shredded pork to baked potatoes, etc.
Set broth aside--it will have very little fat; save it for soup, gravy, etc.
Set pork aside to prepare remaining ingredients:
- 8-12 corn tortillas
- 1, 10 oz. can enchilada sauce (I prefer mild)
- 1/2 cup water
- 1/2 cup finely minced yellow onions
- 2-3 cups shredded medium cheddar cheese (or your favorite cheese blend)
Have a 9x13" baking dish ready to set aside oiled tortillas
Pour enchilada sauce in to a pie plate. Add 1/2 cup water to sauce; stir just to combine
Heat medium frying pan to medium high 2-3 minutes. Add 2 Tbsp good quality oil. Heat oil about 2 minutes, until hot & glistening. Heat 1 tortilla at a time, turning over immediately to heat 2nd side of tortilla. You want to soften the tortillas and make them pliable. You do NOT want to fry the tortillas or make them crispy. Stack oiled tortillas in 9x13" pan.
TO ASSEMBLE ENCHILADAS:
Dip each tortilla in prepared sauce--be sure to get both sides of the tortilla. Lay tortilla flat in baking dish. Add 1 1/2-2 Tbsp shredded pork to center of tortilla. Sprinkle with approximately 1 tsp finely minced onion. Add approximately 2 Tbsp shredded cheese. Carefully roll tortilla sides over filling, place "seam" side down and leave in baking dish. Repeat until all tortillas are filled and rolled. Pour remaining sauce over enchiladas. Sprinkle remaining cheese over all. Bake @ 350F for 20 minutes. Store leftovers in sealed containers to maintain moisture.
