1 jar salsa verde (or your favorite marinade base)
1/2 chopped onion
2 tablespoons minced garlic
1-2 tablespoon butter
Whether you are using a small pork butt roast, or tenderloin, or pork steak, tenderizing the pork is very important. You can place the pork in a crock pot with a bay leave overnight on low, or in the morning put it in your cast iron skillet with liquid and 1 small can of enchilada sauce simmer until very tender.
Once the meat is fork tender remove the bay leaves, shred and stir in the cayenne pepper and set aside.
Caramelize your chopped onions and garlic in butter, when done stir into the pork
Spray non-stick onto your rectangle casserole dish.
In a separate hot skillet, start warming your corn tortillas, flipping them over, adding a light golden brown so they are still tender.
Once all the tortillas are warmed, start by adding spoonfuls of the pork to your corn tortillas, sprinkle with cheese, and roll up,
Place the filled tortillas side by side in your casserole dish, tucking them in tight.
Once the casserole dish is filled, cover with cheese and pour the enchilada sauce over everything.
Bake 350 degrees for about 35 mins.
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