This is such an easy enchilada sauce and so delicious. It’s not very spicy, it’s real mild. This is like a Rojo or red sauce that you’ll see at the restaurant or from the can. So much better than the can, simple ingredients you’ll have at home. I decided to use pork as my filling but chicken or beef can be used with the sauce too. So easy you can make the pork and sauce the day before needed. Since I’m using pork I cooked it low and slow the day before I assembled my enchiladas.

Ingredients:

MEAT:

2-3 pound pork butt/shoulder

Salt and Pepper

32 ounce chicken broth(use 1 1/2 cups and save)

1 tablespoon oil

Sauce:

2 Tablespoon oil (vegetable, olive)

2 Tablespoon flour

1 1/2- 2 cups chicken broth ( remaining broth)

1 can tomato sauce ( or diced whatever is on hand)

1/2 can of tomato paste ( 2 tablespoons)

2 Tablespoon chili powder

1 1/2 teaspoon cumin

1/4 teaspoon Salt

1/4 teaspoon pepper

1 teaspoon onion powder

1/2 teaspoon garlic powder

enchiladas:

1 package of flour shells

1 package of shredded cheese ( I like cheddar)

1. Salt and pepper the pork butt/shoulder. Heat the oil in a Dutch oven. Cook all sides of the roast until golden and it has a nice crisp on it. Put into a crockpot with 1 1/2 cups of broth and cook on low for 8 hours. I do this the day before. When finished shredd and pick out any bones or fat. Save the meat for the enchiladas.
2. In a sauté pan heat up the oil to med/low heat and whisk in the flour cooking for a few minutes (keep whisking). Then slowly add the broth while mixing so it doesn’t clump. Add in all other ingredients. Cook for about 10 minutes. (If you had to use diced tomatoes just put it into a blender to chop up the tomatoes until smooth).
3. Mix 3 cups of meat with 3/4 cup of sauce and 1 cup shredded cheese. Now in a 9×13 baking dish spread 1/2 cup of sauce on the bottom.
4. Start oven to 375 degrees. Assemble your enchiladas. Spread meat mixture across the shell and roll it up and put seam side down onto dish and finish the rest. Spread sauce over the tops of the shells and add cheese on top and bake.
5. Bake at 375 degrees for about 30 minutes until bubbly and the cheese is melted.

**** for one baking dish I was able to fit 10 enchiladas. I had meat and sauce left over you could probably get another 6 or so of enchiladas. If so, just use another dish and make more. We had none left it was so delicious. Enjoy!!