Go To The Shelf Enchiladas

• 1 can pork (1 lb.)
• 1 medium onion
• 3 cloves garlic
• 1 (8 oz.) sour cream
• 2 oz. chopped green chilies
• 2 oz. pimentos, chopped
• 1 pkg. flour or corn taco shells
• 1 (15 oz.) can enchilada sauce
• 1 c. shredded cheese
• pinch of cayenne, salt and pepper to taste and 1/4 tsp. cumin (can use any or all)

1. Drain pork; discard all but 1 tablespoon of fat. Discard juice.
2. Saute chopped onion in fat.
3. Add smashed garlic.
4. Cook until tender.
5. Add meat; lower heat.
6. Mix in large bowl the sour cream, chilies, pimentos and spices.
7. Add meat mixture when fully heated.
8. Stir well.
9. Place 1/4 cup mixture in center of taco shell.
10. Fold end over to center, making like burrito shape.
11. Place in baking pan.
12. Can use toothpicks to hold together.
13. Pour enchilada sauce over top.
14. Sprinkle with cheese.
15. Bake at 350u0b0 for 20 minutes or until hot.

pork, onion, garlic, sour cream, green chilies, pimentos, flour, enchilada sauce, shredded cheese, cayenne

Taken from www.cookbooks.com/Recipe-Details.aspx?id=197057 (may not work)