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Pork Enchiladas

Servings: 6


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) Wisconsin queso quesadilla cheese or Wisconsin cheddar cheese, shredded
12 burrito-size flour tortillas (10 inches)

Cooking Directions:

Remove stems and seeds from dried chiles. In bowl, pour boiling water over chiles; let stand 20 minutes to soften. In electric blender or food processor, purée softened chiles, orange juice, salt, cumin, oregano and garlic; set aside.

In large saucepan, brown pork in 1 tablespoon butter. Add chile sauce; heat to a boil. Cover; reduce heat and simmer for 1 1/2 to 2 hours or until pork is tender. Shred pork using two forks. Return meat to saucepan; set aside.

In electric blender or food processor, purée milk and green chiles; set aside.

In small saucepan, over medium heat, melt remaining 2 tablespoons butter. Stir in flour; cook 1 minute. Gradually stir in milk mixture; cook and stir until mixture thickens and begins to boil. Add 1 cup cheese, stirring until cheese melts. Spread 1/2 cup cheese sauce in bottom of greased 13x9x2-inch baking pan; set aside.

Spoon 1/4 cup pork mixture down center of each tortilla; roll up and place seam-down in baking pan. Pour remaining cheese sauce over filled tortillas. Sprinkle with remaining cheese. Cover; bake at 350°F for 30 minutes. Uncover; bake 15 minutes more or until hot and bubbly.

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