tell us about the creamy pork enchiladas???
For the pork I used the HEB prepackaged pork fajita meat, grilled and then cubed.
The sauce: Sauteed onions, orange bell pepper, yellow bell pepper, poblano pepper, garlic and whole jalapeno (you can cut it up just depends on the crowd eating it)
2 8 oz cream cheese softened, 8 oz gouda shredded, 8 oz monterrey jack shredded, 8 oz sour cream. Once the veggies are done add in the all the cheeses, sour cream and slowly melt. I have some extra sour cream on hand and some chicken broth to get the sauce to the consistency that I like it. I like to make it to somewhat thick and then with whats leftover after making the enchiladas I run it down with some more chicken broth to make it into a queso.