Pork Verde Enchiladas (Freezer Meal Prep)

Combine the pork shoulder, salsa verde, taco seasoning, and chopped green chilis in a crockpot. Cook on low for 8-10 hours or on high for 5-6 hours, until the pork shreds easily with a fork. Once cooked, shred the pork well and drain slightly. Fill flour tortillas with the shredded pork and shredded cheese, then roll them up. Add one can of enchilada sauce to the bottom of a 9x13 baking dish. Arrange the rolled enchiladas in the dish, topping with more enchilada sauce and cheese. To bake immediately, cook at 375°F for 25 minutes. To freeze, seal the dish and bake from frozen, covered, for 55 minutes, then uncovered for an additional 10 minutes.