PORK ENCHILADAS WITH GREEN SAUCE

Pork Enchiladas with Green Sauce image

Yield serves 6

Number Of Ingredients 10

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)

Steps:

Preheat oven to 450°F. 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.