Carnitas Enchiladas

1. Stage

Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.

2. Stage

Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.

3. Stage

Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.

4. Stage

Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.

5. Stage

Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.

6. Stage

Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.

7. Stage

Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.

8. Stage

When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.

9. Stage

Bake uncovered in the preheated oven for 20 minutes.

10. Stage

Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.