Makes approximately 10 enchiladas
- 1 lb pork
- 1 (15 oz) can corn
- 1 (15 oz) can black beans
- 1/2 yellow onion, diced
- 1/4 C fresh cilantro, diced
- 2 cloves garlic, minced
- 2 C cheese
- 1 (8 oz) container sour cream
- 1 (8 oz) can red enchilada sauce
Fill a crock pot with water. Cook pork on low 6-8 hours, or on high 4-6 hours, until meat is tender.
Shred the meat once it is cooked.
In a large bowl combine shredded pork, corn, beans, onion, cilantro, garlic, and 1 cup of cheese.
Mix sour cream and enchilada sauce in a separate bowl.
Pour half of the enchilada sauce mixture into a 9x13 dish.
Set aside the other half.
Roll the tortillas with the shredded pork mixture. Place in the 9x13 dish.
Pour remaining enchilada sauce mixture of top of the enchiladas, and then top with remaining cup of cheese.
Bake at 375 for 15-20 minutes.