mix spices and rub on roast. add a little liquid to pan. bake at 300 4-5 hrs or until pork is pull apart tender.

in a heavy dutch oven, heat a tbs butter and saute onion until tender but not brown.

add pulled pork, green chiles, and 1/2 can enchilada sauce. mix well

heat through. check seasoning and add more if desired.

spread half of remaining opened can of sauce on bottom of casserole dish.

roll up enchiladas and place in baking dish.

pour all of the remaining sauce over enchiladas.

blend cheeses and spread evenly over top.

bake until bubbly and cheese starts to brown.

serve with sour cream. garnish with cilantro and a lime wedge