Chile Verde Pork Enchiladas

Adapted from Allrecipes

This picture doesn't quite do the enchiladas justice; I should have taken a bit more time taking the pic.  However, the taste was fantastic.  The pork tenderloin was SO unbelievably tender.  I highly recommend sticking with the Montery Jack cheese or in a crunch maybe Mozzarella since the mild flavor doesn't overrule the flavor of the pork.  Serve with your favorite Mexican accompaniments (mine are guacamole and black beans). 

Ingredients:

• 1 onion, chopped
• ½ cup cilantro, chopped
• Salt and pepper, to taste
• 2 (16 oz each) jars tomatillo salsa, divided
• 2.5 lbs pork tenderloin
• 2 cups Monterey Jack cheese
• 6-8 whole wheat tortillas

Serve with:

• Black beans
• Fresh guacamole

Directions:

• Layer the chopped onion and cilantro into the bottom of a greased slow cooker.  Season the pork with salt and pepper; place atop the chopped onion.  Pour the salsa over the pork.
• Cook on low until the meat falls apart easily, about 8 hours.  Gently remove the pork to a cutting board after cooking 7 hours.  Shred pork and return to crockpot to finish cooking.
• Preheat oven to 375 degrees F.  To make enchiladas, take a 9x13” pan and pour a thin layer of salsa on bottom of pan.  Layer about ¼ cup Monterey Jack cheese into center of a whole wheat tortilla.  Top with shredded pork and pork juices (onions& cilantro).  Roll up each side of enchilada and place seam side down in 9x13 pan.  Repeat until all pork has been used.  Pour remaining salsa over enchiladas and sprinkle with remaining cheese.  Bake for 15-20 minutes. 
• Serve with beans and guacamole or your choice of toppings (rice, shredded lettuce, etc…). 

Note:  Can use chile verde pork for other Mexican dishes as well, such as burritos or tacos.