2 cups shredded cooked pork 3 cups shredded Monterey Jack cheese, divided use 1/2 cup chopped green onion 20 ounces can green chili enchilada sauce 8 (6" size) corn tortillas 1/2 cup mexican crema or sour cream 4 ounces can diced green chilies, drained and rinsed
Heat oven to 350F.
In a small bowl, combine the shredded pork with 2 cups cheese, green chilies and onion. In a small skillet, heat the enchilada sauce to boiling, remove from heat. Dip each tortilla into the heated sauce to soften, place on a plate. Spoon 3 Tbs. of the shredded pork mixture and 1 Tbs. sour cream down the center of each tortilla. Roll and place each filled tortilla, seam side down into a 12x8 inch baking dish. Pour remaining heated enchilada sauce over top, sprinkle with remaining shredded cheese. Bake 25 minutes.