Enchiladas de carne suína com salsa verde

Ingredientes

• 1/2 tspgarlic powderAmount1/2 tspIngredientgarlic powder
• 1 tspchili powderAmount1 tspIngredientchili powder
• 1/2 tsppaprikaAmount1/2 tspIngredientpaprika
• 1/2 tspdried oreganoAmount1/2 tspIngredientdried oregano
• 1/2 tspground cuminAmount1/2 tspIngredientground cumin
• 1/4 tspsaltAmount1/4 tspIngredientsalt
• 1/4 tsppepper
• 1 tspcanola oilAmount1 tspIngredientcanola oil
• 8 oz(227 g) boneless pork shoulderAmount8 ozIngredient(227 g) boneless pork shoulder
• 4 oz(113 g) cream cheeseAmount4 ozIngredient(113 g) cream cheese, softened, softened
• 1(16-ounce [453 g]) jar salsa verdeAmount1Ingredient(16-ounce [453 g]) jar salsa verde
• 6(6-inch) tortillasAmount6Ingredient(6-inch) tortillas
• 1 cup(83 g) shredded Mexican blend cheeseAmount1 cupIngredient(83 g) shredded Mexican blend cheese
• Oil spray

Modo de preparo

1. 1

   Preheat the air fryer to 380 degrees F (190 degrees C).

2. 2

   In a small bowl, combine the garlic powderAmount1/2 tspIngredientgarlic powder, chili powder, paprika, oregano, cumin, salt, and pepper. Rub the pork with oil, then coat with the seasoning mixture.

3. 3

   Spray the air fryer with oil, add the pork, and cook for 18-22 minutes, flipping halfway through. Let rest for 10 minutes before shredding.

4. 4

   In a medium bowl, add the shredded pork and cream cheeseAmount4 ozIngredient(113 g) cream cheese, softened, stirring until combined. Fill each tortilla evenly with the pork mixture, 1 tablespoon of salsa, and 2 tablespoons of cheese, rolling them closed.

5. 5

   Using a 6-inch baking pan, pour ¼ cup of the salsa on the bottom, add the rolled tortillasAmount6Ingredient(6-inch) tortillas, and top with the remaining salsa and cheese. Tent with foil and cook for 6-10 minutes, removing the foil halfway through. Carefully remove the dish from the air fryer and let rest for 10 minutes before serving.