Servings: 24 enchiladas Author: Teresa Benitez-Thompson, Nevada State Assemblywoman, and Jeff Thompson, chief meteorologist, KOLO-TV, in Reno IngredientsFor enchiladas verdes sauce20 fresh tomatillos husked, washed, and quartered3, 7- ounce cans mild whole green chiles2 cu ps chicken broth⅓ cup onion diced1 tablespoon olive oil1 teaspoon garlic salt2 teaspoons cumin1 teaspoon Tajín Clásico SeasoningDash of black pepperPinch of sugarFor enchiladas2 pounds pork carnitas-style, or your choice of cut (i.e. pork shoulder or tenderloin)1 tablespoon garlic salt1 tablespoon cumin1 tablespoon Tajín24 to 30, 6- inch Mission white corn tortillas10 ounces El Mexicano Cotija cheese divided InstructionsFor enchiladas verdes sauceSauté onions in olive oil over medium heat until translucent. Add tomatillos, chiles, and chicken broth. Bring to a boil and cook until tomatillos are soft. Bring heat to medium-low. Using an immersion blender, purée to achieve sauce consistency. Stir in spices and simmer an additional 10 minutes to blend flavors. Remove from heat. For best flavor, refrigerate overnight.For enchiladasSeason meat with garlic salt, cumin, and Tajín. Cook in slow cooker on high 4 to 6 hours, or on low 6 to 8 hours, until meat is fork tender and falls apart easily. Remove meat from slow cooker, drain off excess juices as necessary, and pull meat apart or shred with a fork. Mix in about 1 cup of enchiladas verdes sauce to moisten and flavor meat, then set aside.Preheat oven to 350 degrees F. Prepare two 9-by-12-inch casserole dishes by coating bottom of each with enchiladas verdes sauce. Place a tortilla in dish and turn to coat both sides. (For tortillas that remain crisp as they bake, fry them first in a skillet of hot oil on both sides for a few seconds before adding to the dish.) Add ¼ cup of shredded meat down center of tortilla, then roll to enclose. Repeat with next tortilla and continue until both casserole dishes are full and/or filling is used up.Smother enchiladas with remaining sauce and sprinkle half the Cotija cheese over each dish. Bake for 20 minutes until enchiladas are hot and bubbly. Any leftovers can be refrigerated or frozen, reheated, and enjoyed another day! Related Stories Cooks 2021Two-Part HarmonyAs Jeff Thompson relates a story about their somewhat unusual courtship, his wife of 15 years, Teresa Benitez-Thompson, listens intently. Jeff is witty, loquacious, and exceedingly entertaining. Teresa beams. A…READ MORE Two-Part Harmony ...read more read less