Pork Enchiladas
Ingredients
1/2 cup peanut oil
12 corn tortillas
2 lbs pork roast, cooked and shredded
1 lb Monterrey Jack Cheese
1/4 cup heavy cream
1/2 cup scallions, finely chopped
1 tsp salt
1 1/2 cup tomatillos, drained
1 cup cilantro, chopped
4 oz diced green chilies
1 1/2 cup sour cream
Instructions
Heat oil in heavy skillet and warm tortillas, one at a time. Preheat oven to 375 F. Grease a 9x13 inch glass dish. Mix pork, cheese, cream and scallions in a large mixing bowl. Place down the center of each tortilla. Roll tortilla and place seam side down in dish. Cover with foil and bake for 30 minutes. Put tomatillos, cilantro and chilies in a blender. Blend until smooth. Stir in sour cream and salt. Spoon sauce over enchiladas. Makes 6 servings.