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Pork Enchiladas

By Sunset
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Lotte Sophie Jonkman   •  28 Aug   •  Report
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Ingredients

3 cups slivered (1/4. in. thick) cooked citrus-cumin barbecued pork

1/3 cup minced fresh cilantro

1 jar (1 lb., 1 3/4 cups) tomatillo salsa

2 cups tomato salsa

1 cup fat-skimmed chicken broth

8 corn tortillas (6 to 7 in. wide)

2 cups (1/2 lb.) shredded jack cheese

sour cream (optional)

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