2 cups cooked lean pork roast, shredded
1 cup broth
2 tablespoons canola oil
8 corn tortillas
1 onion, chopped
2 jalapeno's, finely chopped
1 - 4 oz can chopped green chilies
1 tsp. cayenne pepper
1/2 tsp. paprika
2 ½ cups shredded cheese
Heat 1 tablespoon of the oil in a skillet over medium-high heat.
Fry tortillas for no longer than 20 seconds, just until soft.
Drain tortillas on a stack of paper towels.
Add the other tablespoon of oil to skillet, heat to medium.
Add onions and jalapeno's and saute for 2-3 minutes.
Add the pork, ½ tsp. cayenne pepper, half of the green chilies, 1/2 cup of the broth and stir together well.
Remove from heat.
In a pot, add remaining 1/2 cup of broth.
Heat well and stir in the paprika, remaining ½ tsp of cayenne pepper and remaining green chilies.
Reduce heat, add the sour cream and 1 ½ cups of the shredded cheese.
Stir until all blended and cheese is melted.
Turn heat to low.
Using a slotted spoon, spoon pork mixture on top of tortillas, sprinkle each with handful of the remaining 1 cup shredded cheese.
Roll up and place seam side down in baking pan.
Pour sour cream mixture over the top of tortillas.
Top with any leftover cheese.
Bake, uncovered, at 350 degrees for 30 minutes.