- In a bowl, combine Tenayo Al Pastor BBQ Sauce, tomato sauce, pork carnitas, black beans, and shredded cheese. Mix well.
- Preheat your oven to 350°F (175°C). Grease a 9x13 baking dish and set it aside. Fill each tortilla with the carnitas mixture, roll them up, and place them seam-side down in the prepared dish. Arrange them close together to keep them from unrolling. Bake for 15-20 minutes, or until the filling is bubbling and the tortillas start to turn golden brown.
- While the enchiladas are baking, make the red chile sauce:
- Heat the oil in a medium saucepan over medium heat. Add the red chiles and chile de arbol, cooking until fragrant, about 3-5 minutes. Add the chopped onion and minced garlic, cooking for another 3-5 minutes.
- Add half of the chicken stock and simmer until the dried chiles become soft and leathery, about 10 minutes.
- Transfer the mixture to a blender, add the remaining chicken stock, and blend until smooth. Strain the blended sauce through a fine mesh strainer back into the pot. Stir in salt, cumin, coriander, and oregano. Simmer for an additional 10 minutes, until the sauce has thickened.
4. For the green chile sauce:
- In another medium saucepan, heat the oil and sauté the chopped onions until fragrant. Add the flour and whisk to create a roux.
- Gradually stir in the chicken stock, green chiles, salt, and cumin. Mix until well combined and simmer over medium heat for 10-15 minutes.
5. Smother the baked enchiladas with warm red and green chile sauces. Sprinkle with crumbled cotija cheese and serve and enjoy!
