1 1/2 lb
chopped green chilies
1 1/2 Tbsp
oil (enough for browning pork)
yellow corn tortillas
mild cheddar cheese (shredded)
flour (for dredging pork & making gravy)
1Preheat oven to 400 degree's. Dredge pork in flour and then fry in oil until browned and done. Add 2 TBS flour to hot mixture to start a gravy.
2Add 2 cans Enchilada Sauce, Green Chilies and Garlic. If the mixture seems too thick, you can add a small amount of water to it.
3Heat Corn Tortilla's in a small amount of hot oil to soften them. Drag the Tortilla's through the gravy mixture, one at a time. Layer in a 9x13 greased pan.
After the first 6 Tortilla's are placed in the pan, sprinkle cheese and some onion on each plus a small amount of the gravy mixture.
Begin the process again, layering to a stack of four. Sprinkle the top tortilla with cheddar cheese then place in oven. Bake approximately 20 minutes - or until bubbling.