Make the crockpot pork and roasted poblano cream sauce found in the instructions.
Pre-heat oven to 350 degrees.
Add 2 Tbsp of butter to a pan over medium heat. Once melted, add 2 cups of the Poblano Cream Sauce. Cook for 2 minutes. Reduce heat and add heavy cream. Cook for another 5 minutes till bubbly.
Turn off heat and add 1 cup of Monterey Jack cheese. Stir till combined and set aside. Note -if the sauce becomes too thick add more heavy cream. Too lose add more cheese. You can place it on low while you role your tortilla to keep it from becoming cold.
Grease a 9x13 with non-cooking spray. Over low-medium heat, in a new pan, toast the corn tortillas till they are soft. Fill each tortilla with 2 tablespoons of the pork mixture and lay seems side down in the pan. Repeat till the 9x13 is filled. Pour the sauce over your tortillas. Top with the rest of the cheese.
Bake for 20 minutes and enjoy!
