Pork Enchiladas

Ingredients:

   3 cups Herdez Tomatillo Verde Mexican Cooking Sauce

   3/4 cup sour cream

   1/2 cup cilantro, chopped

   1 clove garlic

   8 corn tortillas (fewer if using flour tortillas)

   2 cups cooked shredded pork 

   1 1/2 cups shredded cheese

Blend in a blender 1 cup of the Herdez sauce, sour cream, cilantro, and garlic until smooth. Then add the rest of the Herdez sauce to the blended stuff. Spread half of this sauce on the bottom of your 9 x 13 pan.

Pork was pre-cooked in a slow cooker for 8 hours in 1 can of coke, 2 cups brown sugar, 1 can green chilies, 1 can enchilada sauce.

Heat the corn tortillas to avoid breaking them when rolling. Roll pork into tortillas and place with seams down in pan. When full, cover with remaining sauce and sprinkle with cheese.

Bake 30-ish min or until cheese begins to brown.