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.