Pork Enchiladas Recipe – Sunset Magazine

Ingredients

• 3 cups slivered (1/4. in. thick) cooked citrus-cumin barbecued pork
• 1/3 cup minced fresh cilantro
• 1 jar (1 lb., 1 3/4 cups) tomatillo salsa
• 2 cups tomato salsa
• 1 cup fat-skimmed chicken broth
• 8 corn tortillas (6 to 7 in. wide)
• 2 cups (1/2 lb.) shredded jack cheese
• Sour cream (optional)