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Pork Enchiladas


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4 dried Anaheim or New Mexico chiles

1/2 cup boiling water

1 cup orange juice

1 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano leaves

2 cloves garlic

1 1/2 pounds boneless pork, cut into 3 or 4 chunks.

3 tablespoons butter, divided

1 cup milk

1 can (4 ounces) diced green chiles

2 tablespoons flour

2 cups (8 ounces) shredded Wisconsin Queso Quesadilla cheese or Cheddar cheese

12 burrito-size (about 10 inches) flour tortillas

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