Pork Tinga filling:
2 pounds boneless pork butt, or shoulder, trimmed of excess fat and cut into 1″ pieces
2 medium onions, 1 quartered and 1 chopped fine
3 medium garlic cloves, peeled and smashed
4 sprigs fresh thyme
1 teaspoon salt
4 cups beef broth
2 tablespoons olive oil
1/2 teaspoon dried oregano
1 14-oz. can tomato sauce
2 minced canned chipotle chiles in adobo sauce
2 bay leaves

Enchiladas:
8 oz shredded colby or monterey jack cheese + 4 oz more for topping
1 14oz can black or pinto beans, drained and rinsed
1/2 cup chopped fresh cilantro
6-8 corn or flour tortillas
1 cup Enchilada sauce (jarred or homemade)