Pork Enchiladas with Green Sauce
- 2 tablespoons olive oil
- 1 large onion, coarsely chopped
- 4 garlic cloves, finely chopped
- 3 pounds tomatillos, husks removed, rinsed well, and coarsely chopped
- 3/4 cup water
- Coarse salt and freshly ground pepper
- 1 pound roasted pork tenderloin (see page 205), shredded
- 1 cup frozen corn kernels (about 5 ounces), thawed
- 12 corn tortillas (6-inch size)
- 2 cups coarsely grated white cheddar cheese (8 ounces)
- Preheat oven to 450F.
- In a large saucepan, heat oil over medium; add onion and garlic.
- Cook, stirring occasionally, until onion softens, 4 to 6 minutes.
- Add tomatillos and the water.
- Bring to a boil, and reduce to a simmer; cook until tomatillos are soft, 5 to 7 minutes.
- Transfer tomatillo mixture to a food processor, and blend until smooth; season with salt and pepper.
- Combine pork with 1 cup tomatillo sauce and the corn; mix to combine.
- Transfer remaining sauce to a shallow bowl.
- Hold each tortilla with tongs and heat over a gas-burner flame until lightly charred.
- (Alternatively, heat in a small skillet over medium-high until warm and soft.)
- Wrap tortillas in kitchen towels to keep warm.
- 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.
- Roll up, and arrange, seam side down, in a 9-by-13-inch baking dish.
- Top with remaining sauce, pork mixture, and cheese; cover dish with aluminum foil.
- Bake until sauce is bubbling, 15 to 20 minutes.
- Remove foil, and continue to bake until cheese is browned, about 15 minutes more.
- 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)