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Pork Enchiladas with Tomatillo Sauce

This delicious Mexican casserole is a crowd favorite that can be made ahead of time

Make this popular Mexican casserole with the green sauce and enjoy the great flavor of tomatillos blended with a mild Anaheim pepper. You can, of course, purchase a canned red or green enchilada sauce, but it just won't taste as good. We do, however, encourage time-savers and in this recipe, you can use canned tomatillos, which are usually found in the Mexican section at grocery stores.

Pork Enchiladas with Tomatillo Sauce
Makes 6 enchiladas

1 ½ pounds pork shoulder
1 Tablespoon chili powder
2 teaspoons ground black pepper
1 Anaheim pepper
2 Tablespoons oil
2 garlic cloves, crushed
1 small onion, chopped
1 large can tomatillos, drained (the equivalent of two cups)
6 corn tortillas
1 ½ cups cheese (Cheddar and Monterey Jack mix)

Place pork in pot and add water. Bring to a boil and let simmer for about 2 hours or until tender. Remove and drain; let cool. Shred with a fork. Add chili powder and black pepper and stir.

Place the Anaheim chili on a cooking sheet and place under broiler. Turn until all sides are blistered. Remove and place in paper sack for 15 minutes. Remove and peel skin. Discard seeds and stem, then chop.

In a pot, add oil and saute onions and garlic for about 4 minutes. Add Anaheim and tomatillos. Stir until tomatillos begin to break up. Continue stirring and simmer for about 10 more minutes. Remove and allow to cool. Place sauce in food processor for final puree.

Wrap the corn tortillas in a moistened paper towel and microwave on high for 30 seconds to soften. Place on plate and spoon some of the meat mix down one third of the tortilla. Fold over the end closest to the meat mix; press and tuck in slightly before completing the roll.

Preheat the oven to 350 degrees. Coat a casserole baking dish with cooking spray. Place the tortillas in the dish. Cover with sauce and then with cheese. Back for at least 30 minutes or until cheese is bubbly and tips of tortillas are beginning to crisp.

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