Smoked Pulled Pork Enchiladas (leftovers)

So this is a dish made from leftovers, I always sneak a bag of pulled pork or chicken away into the freezer for this very purpose. I am not trying to remake the wheel here so I am using canned enchilada sauce, if you make and freeze your own then you are a superstar.

4 Cups Pulled Pork (leftover)
1 Onion diced
1 Bulb Garlic, peeled and minced
1/2 Poblano pepper, charred, peeled and diced
1/2 Cup Chicken Stock
*1-1 1/2 Tsp Seasoning Mix
Corn Tortillas
Red Enchilada Sauce
Green Enchilada Sauce
Shredded Cheese blend or Oaxacan cheese and Cheddar shredded and blended.

Place the thawed pulled pork in a crockpot with diced onion, minced garlic, dice Poblano peppers, seasoning, and chicken stock. Heat on high for about 2 hours. Warm the enchilada sauce, dip each tortilla into the sauce, fill with pork and roll placing each enchilada seam side down in a casserole dish. I do one side of red sauce enchiladas and one side of the green sauce. Pour remaining enchilada sauce over the enchiladas. Top with the cheese halfway through cooking.  Bake at 3:50 for 30 Minutes.

Seasoning Mix:
1/4 Tsp Cayenne
1/4 Tsp Coriander
1/4 Tsp Oregano (Mexican)
1/4 Tsp Cumin
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Chili Powder
1 Tsp Paprika
Save the rest for something else