Pork Enchiladas

Meat:

2 pork tenderloin (Aldi 2 pack)

1 cup water
1 TBSP cumin or Mexican/southwest seasoning
1 tsp Chipotle powder opt
2 tsp Garlic powder
Tsp liquid smoke recommended
Cook on high pressure 35 mins
Could use chicken or beef, adjust times accordingly
Could use crockpot, adjust times

Preheat oven to 350

Remove meat from instapot, shred
Remove but save juice/broth @4 cups, if less, you'll need more broth or water

Prepare Sauce

Turn instapot to saute (or use saucepan)

Melt 3 TBSP butter
Add and whisk 3 TBSP flour
Add @1 cup broth, keep whisking til thicker
Add 1 small can tomato sauce, keep whisking til thicker
Add remaining broth, whisk
1 - 2 TBSP chili powder
1 TBSP Cumin
1 TBSP garlic powder
2 tsp oregano, Mexican if you have it
Could probably use chili powder plus Mexican/southwest blend

Smear some sauce in each tortilla, add shredded meat, roll. I had 10 in my 9x13. I could have squeezed in 12.
Pour remaining sauce over tortilla rolls
Bake 30 mins

Finely dice onion and cilantro, squeeze juice of 1/2 lime and set aside

Remove to sprinkle cheese over
Bake another 10 mins

Serve with lime/onion/cilantro, sour cream or Greek yogurt, salsa