Kosher salt and freshly ground black pepperto taste
2green onionsvery thinly sliced
½cupfinely chopped fresh cilantroplus more for serving, optional
8ouncescanned roasted and diced green chilesdrained, (recipe note #1)
8ouncesshredded Monterey Jack cheesedivided
sour creamto taste, optional
Preheat oven to 350˚F.
Heat a non-stick skillet over medium heat until hot. Add 1 teaspoon of oil and swirl to coat. Add tortilla and fry for 10-15 seconds per side until lightly brown; transfer to plate. Repeat with remaining tortillas. Set aside.
Warm pulled pork (leftover from the refrigerator/freezer or freshly made and still warm) by adding a little oil to a non-stick skillet over medium heat. Add pork; cook and stir until warmed through with a few crispy edges. Season to taste with salt and pepper and transfer to a large bowl to cool slightly.
To slightly cooled pulled pork add green onions, cilantro, diced green chiles, ½ cup of the green enchilada sauce and 4 ounces of the cheese; gently stir to combine.
Brush bottom and edges of a 9 x 13-inch baking dish with olive oil. Pour in ½ cup of the green enchilada sauce and smooth to an even layer.
Place one tortilla on a plate and top with ⅛ of the pulled pork mixture (~4 ounces of filling); roll up and place seam-side down in one end of prepared baking dish. Repeat with remaining tortillas.
Top enchiladas with remaining 2 cups green enchilada sauce, spreading it out to the edges. Sprinkle with remaining cheese. Bake uncovered 30 to 35 minutes until enchiladas are heated through and cheese is melted. Serve topped with sour cream and fresh cilantro if desired.
Use store bought green enchilada sauce or make it from scratch with my Green Enchilada Sauce recipe. You'll find instructions there for roasting your own chiles as well!