Pork Enchiladas with a Salsa Verde Cream Sauce

Is your mouth watering already? It should be... although this is a bit more labor intensive it is well worth it.

In your crock pot: 1 Boston Butt, a few garlic cloves and 1/4 cup of water. High for 8 hours... let sit for  10 minutes.
While that is cooking, make the Salsa Verde from below recipe. (or for a quick fix: Trader Joes Salsa Verde!) Mix with 1 cup sour cream. Heat over low heat until warm.

Putting The Enchilada Recipe Together

Cut the roast into small pieces, say 1" x 1/2". Remove any visible fat.

Heat 3/4 cup canola oil in a small frying pan over medium high heat. When the oil is hot, dip one corn tortilla in the oil for a second or two until it becomes soft. Drain the oil and place the tortilla on a plate. Pat the tortilla with a paper towel to absorb excess oil if you wish.

The secret to great tasting enchiladas is dipping the tortillas in hot oil to soften them.

Add a tablespoon or more of the Verde enchilada sauce to the tortilla and spread the sauce around. Add a spoonful or more of pork across the center of the tortilla and roll it up with the seam side down. Place in an over proof dish. Continue making the rest of the enchiladas in the same way. Generously cover the enchiladas with the enchilada sauce. Sprinkle shredded monteray jack cheese over the top.

Heat in a 400 degree oven until sauce and cheese is melted and bubbly, about 5 - 10 minutes.