SWEET PORK AND CORN GREEN ENCHILADAS

MOVE OVER CHICKEN ENCHILADAS...THIS PORK ENCHILADA RECIPE IS THE BEST RECIPE I HAVE HAD IN A VERY LONG TIME AND MAY VERY WELL TAKE THE PLACE OF THOSE OLD CHICKEN CHILUPAS.
THIS RECIPE WILL FEED A CROWD OR CAN BE SPLIT INTO TWO TRAYS AND FEEZE ONE.
one 3-4 lb. pork butt, prepared this way (or your favorite sweet & spicy pork recipe) - you'll have leftovers for tacos or salads, freeze or use for later in the week.
corn tortillas, cooked (I love Tortillaland)
1/2 tsp. salt
1/4 tsp. pepper
2 cups salsa verde (we like Herdez)
1 1/2 c. chicken broth
1 C. sour cream
1 can chopped green chilies (I used about 3/4 can)
1 jalapeno, de-veined (optional for less heat), seeds removed, chopped fine (I used 1/2 anaheim pepper)
2 ears roasted corn, cut off cob (or use frozen, thawed and drained)
2 green onions, chopped
guacamole for garnish
2 cups monterrey jack or Mexican blend cheese, divided

Preheat oven to 350.
Mix half of your shredded pork (reserve the rest for another meal), salt, pepper, corn, green chilies, jalapeno and green onions. Add 1 cup of cheese and stir to mix.
In separate bowl, mix sour cream, salsa verde and chicken broth. Pour half of sauce mixture in bottom of well-greased pan.
Take corn tortillas, fill them with 1/3 cup o f fillling. Roll tortilla tightly, placing in pan with seam side down. Fit as many tortillas as you can in the pan. Cover with remaining sauce. Top with cheese. Cover with foil.
Bake for 20 minutes, uncover and bake 15 minutes more or until cheese begins to crisp and bubble. Serve with guacamole.
9x13 pan - makes at least 20.
To freeze, place tin foil in 8x8 pan before adding any ingredients. Grease well. Continue as directed above, do not top with shredded cheese. Remove from oven. Let cool in pan 20 minutes. Remove foil and let cool 20 more minutes. Cover completely with another layer of foil. Place in gallon sized freezer bag. Place in fridge to cool overnight. Place in freezer. Store up to 3 months. To re-heat - thaw overnight in fridge, or stick in oven for an extra 20 minutes or until heated through.