Sour Cream Salsa Verde Pork Enchiladas

22 But you have come to Mount Zion and to the city of the living God, the heavenly Jerusalem, and to innumerable angels in festal gathering,

23 and to the assembly of the firstborn who are enrolled in heaven, and to God, the judge of all, and to the spirits of the righteous made perfect,

24 and to Jesus, the mediator of a new covenant, and to the sprinkled blood that speaks a better word than the blood of Abel.

25 See that you do not refuse him who is speaking. For if they did not escape when they refused him who warned them on earth, much less will we escape if we reject him who warns from heaven.

26 At that time his voice shook the earth, but now he has promised, "Yet once more I will shake not only the earth but also the heavens."

27 This phrase, "Yet once more," indicates the removal of things that are shaken-that is, things that have been made-in order that the things that cannot be shaken may remain.

28 Therefore let us be grateful for receiving a kingdom that cannot be shaken, and thus let us offer to God acceptable worship, with reverence and awe,

29 for our God is a consuming fire. - Hebrews 12:22-29

3 c Left over pulled pork, I used pork Tenderloin (you can also use Rotisserie chicken or make cheese ones using quesadilla cheese and Queso Fresco combination 

1 c cheese, I used quesadilla cheese from Aldi

1/2 c crumbled Queso Fresco

1 c enchilada sauce, recipes this blog under sauce tab

Mix the above ingredients to make the filling and set aside.

Fill 6 inch size flour tortillas.

Should make 10 enchiladas.

Sour Cream Sauce

1. Melt 1 T butter and whisk in 1 T flour, sauté 1 minute.

Cool 5 minutes.

2. Whisk into cooked flour/butter mixture.

1 c chicken stock

3. Whisk these into chicken stock mixture.

1 c sour cream

1/4 c salsa verde

Pinch of salt 

A few turns cracked black pepper

Reserve

2 T enchiladas sauce

2 T sour cream sauce

1/2 c quesadilla cheese

In a 13x9 pan, spread a little enchilada sauce and a little sour cream sauce. 

This keeps the enchiladas from sticking to pan.

Place the enchiladas seam side down.

Pour the rest of the sour cream enchiladas sauce over top.

Add a little black pepper and salt.

Seal in foil, bake preheated 400 degree oven for 30 minutes.

Remove foil and sprinkle 1/2 c quesadilla cheese over and put under broiler to brown.

Watch carefully to prevent burning.