Pork Enchiladas with Green Chile Sauce

Recipe for Pork Enchilada with Green Chile Sauce. 

This recipe is for a "deconstructed" version of enchiladas.  The recipe uses the smallest size of tortilla.  I lay them flat in the baking pan, top with meat filling, then place a layer of flat tortillas on top.  This is because my time is too short to spend rolling enchiladas! 

You can modify this recipe to a "rolled" version of enchiladas by using the large size tortillas.   Roll the filling into the tortillas, then place the rolls side by side in the baking pan.

Ingredients:

• 1 lb ground pork.  Any ground white meat can work: pork, chicken, turkey.   I prefer pork because it has more substantial flavor than turkey or chicken.
• Taco seasoning OR make your own, as I do.  Key ingredient:  GROUND CUMIN.
• Frozen corn or corn-combination (succotash or corn/red pepper)
• 1 can Garbanzo beans (Chickpeas), drained.  Drained black beans would also work.  I was going for a lighter taste in this recipe.
• Wedge of Fontina cheese w/ Red wax coating (Danish/Swedish style).   See here for the styles of Fontina. (Try Trader Joe's or Wegman's)  Pictured: BelGioioso brand.
• 1 can, jar or packet of Storemade Green Chile Sauce (Try Trader Joe's or Whole Foods') OR make your own (as I often do).  Pictured: Frontera brand, as shown on Netrition.com
• 1 package of Soft White Corn Tortillas.  I use small size for a "deconstructed" enchilada.  (No rolling required.)  Do you like to roll?  Buy the large size of tortillas.  Pictured: Mission brand. Find stores on Google.com.

  

  Directions:

1. Heat oven to 350.  Spray a glass baking pan with nonstick cooking spray and set aside.
2. Bring the cheese and tortillas out of the refrigerator to warm up to room temperature.
3. Oil and heat a skillet on the stoveteop.  Brown the meat.  
4. Add taco seasoning when meat juices run clear. Add a small amount of water to the pan.
5. Add frozen vegetables.
6. Add beans.
7. When skillet mixture is fully cooked, set aside on a cool burner while you prepare the baking pan.
8. As we setup the baking pan, please refer to the discussion at the top of this page about how to make Deconstructed enchiladas Vs. Rolled Enchiladas.  The directions that follow are for deconstructed enchiladas:   Cover the bottom of the baking pan with a layer of flat tortillas.  Top with meat filling.  Make a top layer of flat tortillas.
9. Top tortillas with green sauce.
10. Top with a thick layer of grated fontina cheese.
11. Bake for 20 minutes or until cheese is melted and casserole is heated through.
12. Serves 6.