Pork Enchiladas

Everyday Food, 2005
Makes 4 servings
    1 pound pork loin quarter length, halve crosswise              
    1 teaspoon ground cumin                                        
    1/2 teaspoon dried oregano                                     
    Salt                                                           
    2 teaspoons olive oil                                          
    2 cups mild green salsa (or red)                               
    8 6-in. corn tortillas                                         
    3/4 cup grate monterey jack cheese                             
    1 italian plum tomato diced (opt.)    
                        
PREP TIME: 3O MINUTES/TOTAL TIME: 40 MINUTES

For a seafood variation, use one pound cooked shrimp instead of pork (skip step 1).

Dust pork with cumin and oregano; season with salt. In a large nonstick skillet, heat oil over medium heat; swirl to coat bottom of pan. Add pork; cook until browned on all sides and slightly pink in the middle, about 8 minutes. Transfer to a cutting board; let rest 10 minutes before slicing thinly. Set skillet aside.

Preheat oven to 450° In a blender, puree salsa with 1/4 cup water until smooth. Add to skillet; cook over medium heat until warmed through, 2 to 3 minutes.

Warm tortillas according to package instructions. Assemble enchiladas and place seam-side down in baking dish. Top with heated salsa mixture and remaining 1/2 cup cheese. Bake until cheese is melted, 5 to 8 minutes. Serve immediately, garnished with tomato, if desired.

per serving. 474 calories 13 3 grams fat: 31.2 grams protein; 32.7 grams carbohydrates: 5 grams fiber