This is a repeat recipe however I made a little switch to it (pork instead of chicken) and it was delicious. I used boneless pork that was sliced however I think that I would dice it up (or grind it) next time so that it was a bit more of an even bite.
Though you are suppose to use corn tortilla with an authentic enchilada I used flour since they are easier to find and manipulate. Last time I attempted this recipe using the proper tortilla I ended up with burned fingers and a messy lasagna like casserole.
A close up shot of the filling