1 (8 oz.) package (2 cups) shredded cheddar, Colby Jack or Monterrey Jack cheese
Instructions
Place garlic, onions, orange juice, lime juice, oregano, cumin, salt and pepper in a slow cooker; stir to combine
Place pork on top of mixture, cover and turn heat on low. Cook 8 hours or until pork is fall apart tender.
Once pork has finished cooking, place on a cutting board and shred into large chunks, discarding as much fat as possible.
Preheat oven to 450° F.
Make the enchilada sauce.
When the oven is ready, place tortillas on the oven rack and bake 2 minutes. This makes them pliable and prevents them from becoming mushy.
Lightly coat the bottom of a 9 x 13 inch baking dish with enchilada gravy.
Mix ½ cup enchilada sauce into the shredded pork. Evenly distribute pork mixture on to each tortilla and roll up. Place the rolls seam side down in the baking dish
Lightly spray oil over the tops of the rolled enchiladas. Place enchiladas in the oven and bake 5 minutes.
Remove enchiladas from the oven and pour the remaining sauce over the enchiladas, coating each one entirely.
Sprinkle cheese on top and bake 5 minutes until cheese it melted and bubbly.
Notes
A 9 x 13 inch baking dish may not bee big enough and an extra 8 x 8 inch baking dish or 9 inch pie plate may be needed.
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/mojo-pork-enchiladas/