Carnitas Enchiladas

01Method

1. 1

   Pour 2 tablespoons of avocado oil into a nonstick skillet and warm over medium heat. Add the pulled pork, onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne, salt, and pepper. Bring the mixture to a boil, then cover, reduce to low, and let it simmer until the onion softens, about 20 minutes.

2. 2

   Uncover the skillet, turn the heat back up to medium, and cook until nearly all the liquid has cooked off, about 10 minutes. Transfer the filling to a plate and let it cool slightly. Clean out the skillet with paper towels.

3. 3

   While the filling cools, heat the oven to 425°F (220°C) and coat a 9x13-inch baking dish with cooking spray.

4. 4

   In a bowl, stir together the salsa verde and sour cream until well combined. Spread roughly half of this sauce across the bottom of the prepared dish and set the rest aside.

5. 5

   Add the remaining avocado oil to the cleaned skillet and heat it over medium-high.

6. 6

   Warm each tortilla in the oil for about 2 minutes per side until pliable, adding more oil to the pan as necessary.

7. 7

   Lay a tortilla flat on a clean work surface. Spoon some pork filling and a little shredded cheese onto the center, then roll it up and place it seam-side down in the baking dish. Repeat until all tortillas are filled and arranged.

8. 8

   Drizzle the remaining salsa verde–sour cream mixture evenly over the top of all the rolled enchiladas.

9. 9

   Bake uncovered for 20 minutes.

10. 10

    Pull the dish from the oven, scatter the remaining cheese over the top, and let the residual heat melt it while the enchiladas rest for about 5 minutes.