Easy Enchiladas

Here’s a recipe that I came up with after looking a couple of cookbooks because I had some leftover pork loin. Chicken or turkey would work just as well.

Hardware

large mixing bowl 10" (25 cm) skillet plate paper towels 9"x13" (23cm x 33cm) baking dish

Software

16 oz. (4 cups by volume) shredded colby-jack cheese, divided 2 cups chopped cooked pork loin (or chicken) 1 cup (8 ounces) sour cream 1 cup (8 ounces) plain yoghurt (or Greek yoghurt) 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 can Rotel tomatoes 1/4 cup canned jalapeno slices, diced 2 tablespoons chopped onion 1 teaspoon ground cumin 1/2 teaspoon black pepper 1/2 cup salsa verde, optional 10 - 10 inch (25 cm) flour tortillas canola oil

Algorithm:

1. In a large bowl, combine 3 cups of the cheese, and the next 9 ingredients. Mix well.
2. Heat about 2 Tbsp canola oil in a skillet. Fry tortillas one at a time, about 5 seconds per side, and place on a paper towel covered dinner plate. Add additional oil to skillet as needed.
3. Spoon a level 3/4 cup of the pork mixture off center on each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Cover top with the salsa verde if desired.
4. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer.

Yield: 5 servings

Serve with sour cream, and/or picante sauce, and/or pico de gallo.