Carnitas Enchiladas

INSTRUCTIONS

• 1 Pour water into Instant Pot. Add pork. Close lid. Set Valve to Seal.
• 2 Set to cook for 30 minutes on MEAT/STEW function or until meat is tender. When done, quick-release the pressure. Open the lid once pressure inside the pot is completely released. (Check manufacturer’s manual for safe operating directions.).
• 3 Remove pork with slotted spoon and place in large bowl. Reserve cooking liquid. Shred pork using 2 forks. Return pork to Instant Pot set to SAUTÉ function. Add 1/4 cup of the reserved cooking liquid and sprinkle with Seasoning Mix. Cook, stirring gently to mix, about 2 minutes.
• 4 Preheat oven to 350°F. Place 3 cups of the prepared carnitas and 1 cup of the cheese in large bowl, tossing to mix. Set aside. Place Salsa, tomato sauce, and hot sauce in blender container. Cover. Pulse just until well blended, but not completely smooth.
• 5 Spray 9-inch square baking dish with no stick cooking spray. Spoon 1/3 cup of the enchilada sauce into bottom of dish, spreading evenly. Spoon 1/2 cup carnitas mixture down the center of each tortilla. Fold over one side of tortilla to cover filling and roll to enclose. Place seam-side down in baking dish. Spoon remaining enchilada sauce evenly over top. Top evenly with remaining cheese.
• 6 Bake 30 - 35 minutes or until heated through and cheese is lightly browned and bubbly. Let stand 5 to 10 minutes. Sprinkle with chopped cilantro and drizzle with Chipotle Cremosa to serve, if desired.
  
  Test Kitchen Tip: Save remaining carnitas to top bowls, fill tacos, or make quesadillas. For crispy carnitas, spread shredded meat on large shallow baking pan. Broil 5 to 10 minutes or until meat is browned with crispy edges.