Pork Enchiladas with Green Sauce

  1. Preheat oven to 450F.
  2. In a large saucepan, heat oil over medium; add onion and garlic.
  3. Cook, stirring occasionally, until onion softens, 4 to 6 minutes.
  4. Add tomatillos and the water.
  5. Bring to a boil, and reduce to a simmer; cook until tomatillos are soft, 5 to 7 minutes.
  6. Transfer tomatillo mixture to a food processor, and blend until smooth; season with salt and pepper.
  7. Combine pork with 1 cup tomatillo sauce and the corn; mix to combine.
  8. Transfer remaining sauce to a shallow bowl.
  9. Hold each tortilla with tongs and heat over a gas-burner flame until lightly charred.
  10. (Alternatively, heat in a small skillet over medium-high until warm and soft.)
  11. Wrap tortillas in kitchen towels to keep warm.
  12. Working with one tortilla at a time, dip in sauce, place on a work surface, and fill with 1/4 cup pork mixture and 1 tablespoon cheese.
  13. Roll up, and arrange, seam side down, in a 9-by-13-inch baking dish.
  14. Top with remaining sauce, pork mixture, and cheese; cover dish with aluminum foil.
  15. Bake until sauce is bubbling, 15 to 20 minutes.
  16. Remove foil, and continue to bake until cheese is browned, about 15 minutes more.
  17. Let enchiladas cool 10 minutes before serving.

olive oil, onion, garlic, well, water, salt, pork tenderloin, corn, corn tortillas, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/pork-enchiladas-with-green-sauce-387983 (may not work)

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