Pulled Pork Enchiladas

Instructions

1. Prepare the filling
   In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Stir in the pulled pork, green chilies, cumin, and oregano. Add 1/4 cup of enchilada sauce to moisten the mixture. Cook for 5 minutes until well combined and heated through. Remove from heat and stir in 1/2 cup of shredded cheese and chopped cilantro.
2. Prepare the tortillas
   Preheat oven to 350°F (175°C). Pour 1/2 cup of enchilada sauce into the bottom of a 9x13-inch baking dish, spreading it evenly. Warm the corn tortillas either by placing them briefly in the microwave between damp paper towels for 30 seconds, or by quickly dipping each one in warm enchilada sauce. This makes them pliable and prevents cracking when rolling.
3. Assemble the enchiladas
   Place about 1/4 cup of the pulled pork mixture down the center of each warmed tortilla. Roll the tortilla tightly around the filling and place seam-side down in the prepared baking dish. Repeat with remaining tortillas, arranging them snugly in the dish.
4. Add sauce and cheese
   Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining 1 1/2 cups of shredded cheese over the top of the enchiladas.
5. Bake the enchiladas
   Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, until the cheese is melted and bubbling and the edges of the tortillas are slightly crispy.
6. Serve and garnish
   Remove from the oven and let stand for 5 minutes before serving. Garnish with additional chopped cilantro and serve with sour cream on the side.