Created by TeresaS on November 7, 2015
Step 1: Broil poblano chilies, till black. Put in plastic bag till soft about 10 minutes. Peel, seed and finely chop.
Step 2: In a 3 quart sauce pan saute' garlic and pork cubes in oil.
Step 3: Add chopped chilies, celery, and tomatoes.
Step 4: Add water to barely cover mixture.
Step 5: Bring to boil, lower heat and simmer for 3-4 hours until thicken.
Step 6: Heat oven to 350°F.
Step 7: Grease large lasagna pan.
Step 8: Pour some enchilada sauce to cover bottom of pan.
Step 9: Fill tortillas with pork mixture and top with chopped onion. Roll and place in pan.
Step 10: Cover with enchilada sauce. Make sure all edges are covered.
Step 11: Sprinkle with cheddar cheese.
Step 12: Cover with foil making sure foil does not touch cheese.
Step 13: Bake for 30-40 minutes.
Step 14: Top with sour cream and chopped cilantro.