Carnitas Enchiladas

Okay. I’m getting a bit creative. This is a recipe I’ve adapted from a taco recipe to make enchiladas instead. Super yummy, especially with the homemade corn tortillas. And it is super easy! The pictures here are leftovers, actually. Almost as yummy as the first night!

Carnitas Enchilada Stacks

1 to 1-1/2 pounds pork roast, pork butt, or pork loin

1 cup water

Pinch of salt and pepper

1/2 onion, thinly sliced

<Combine the above ingredients in a slow cooker. Cook on low for 6 to 10 hours. When done, discard juices, and shred meat and place back in crockpot. >

1 (10 ounce) can tomatoes with green chilies

1/4 cup chopped cilantro

Pinch of salt to taste

1/2 cup fresh lime juice

<Stir in tomatoes, cilantro, salt, and lime juice. Keep on warm until ready to serve>

Homemade corn tortillas (I used recipe on back of the masa bag).

Lettuce

Cheese (cheddar or monterrey jack)

Tomato

<Top one tortilla with carnita meat, topping with cheese, tomato, and lettuce. Continuing adding layers as desired>.