Pulled Pork Enchiladas Cheesy Mexican (Printable Version)

# What You'll Need:

→ For the Pulled Pork

01 - 1 tablespoon olive oil
02 - 1 onion, chopped
03 - 1 red bell pepper, chopped
04 - 2 teaspoons garlic paste or 2 cloves garlic, minced
05 - 1/2 teaspoon salt
06 - 1.36 kilograms boneless pork shoulder roast

→ For the Enchilada Sauce

07 - 3 tablespoons vegetable oil
08 - 3 tablespoons all-purpose flour
09 - 2-3 tablespoons chili powder, to taste
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon dried oregano
13 - 1/4 teaspoon cayenne pepper, optional
14 - 2 tablespoons tomato paste
15 - 480 millilitres chicken or vegetable broth
16 - Salt, to taste

→ For the Enchiladas

17 - 8-10 corn tortillas
18 - 240 grams refried beans
19 - 170 grams shredded Mexican blend cheese
20 - Chopped cilantro, for garnish

# Step-by-Step Directions:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion, red bell pepper, garlic, and salt. Sauté for 5 minutes until the vegetables are softened. Transfer mixture to a slow cooker.
02 - Place the boneless pork shoulder roast into the slow cooker. Cover and cook on low for 8 hours, until the pork is very tender and shreds easily with a fork. Shred the pork and mix it with the cooking juices. Set aside.
03 - Heat vegetable oil in a saucepan over medium heat. Whisk in the flour and chili powder, cooking for 1 minute. Add cumin, garlic powder, oregano, cayenne if using, and tomato paste. Gradually whisk in broth until smooth, then simmer for 10 minutes until the sauce is slightly thickened. Season with salt to taste.
04 - Preheat the oven to 190°C. Spread 120 millilitres of enchilada sauce in the bottom of a 23×33-centimetre baking dish.
05 - Warm the corn tortillas until pliable. Spread a portion of refried beans on each tortilla, then add shredded pork and some cheese. Roll tightly and arrange seam side down in the prepared baking dish.
06 - Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle with the remaining cheese. Bake for 20 minutes, until the cheese is melted and bubbly.
07 - Remove from the oven and sprinkle chopped cilantro over the enchiladas. Serve immediately while hot.

# Helpful Notes:

01 - Spread a thin layer of enchilada sauce on the base of the baking dish to prevent sticking and enhance flavor.
02 - Warm tortillas in a microwave or skillet until just pliable for easy rolling and to prevent cracking.
03 - Avoid overfilling the tortillas to ensure they remain intact during baking.
04 - Customize the filling with additions such as black beans, corn, or diced chiles as desired.
05 - Leftover enchiladas can be refrigerated in an airtight container for up to three days or frozen for up to three months.

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