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Freshly made homemade turtle candies with creamy chocolate and chewy caramel.

Instant Pot Green Chile Pork Enchiladas

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Ingredients
  

  • For the pork filling:
  • - 3-4 lbs cubed pork shoulder
  • - 1 tablespoon oil
  • - 1 diced onion
  • - Salt and pepper
  • - 2 scoops tomato paste
  • - 1 tablespoon Knorr bouillon powder
  • - Sprinkle of cumin
  • - Sprinkle of Mexican oregano
  • - 2 tablespoons flour
  • - 1 cup water
  • - 2 cups diced green chile
  • For the enchiladas:
  • - Flour tortillas
  • - 1 small can hot tomato sauce or enchilada sauce
  • - 2 cups shredded cheese
  • - Extra diced green chile
  • - Lettuce diced tomatoes, sour cream

Instructions
 

  • Instructions:
  • Sauté pork in Instant Pot with oil until browned.
  • Add diced onion, salt, pepper.
  • Stir in tomato paste, bouillon, cumin, oregano, and flour.
  • Add water and green chile, pressure cook high 20 min.
  • Natural release 10 min, shred pork.
  • Preheat oven to 400°F.
  • Scoop filling into tortillas, add cheese, roll, place in baking dish.
  • Cover with sauce, green chile, cheese.
  • Bake 15-20 min until bubbly.
  • Garnish with lettuce, tomatoes, sour cream.

Notes

- Use corn tortillas for a different flavor.
- Store leftovers in fridge up to 4 days.
- Freeze unbaked enchiladas up to 2 months.