Tacos, Enchiladas, Tamales, Tostadas

(6 votes, average 4.67 out of 5)

Makes 8 enchiladas

1 tablespoon olive oil
1 small white onion, diced
1 pound boneless pork tenderloin, cut into ½ inch pieces
1 ½ teaspoons salt
1 can (15 ounces) diced tomatoes (we like fire roasted tomatoes here)
½ cup raisins
¼ cup each: slivered almonds, chopped pickled jalapeños, chopped pitted green olives (preferably Manzanillo)
2 tablespoons dark brown sugar
8 corn tortillas
2 pouches (8 ounces each) Frontera Red Chile Enchilada Sauce
½ cup shredded Chihuahua or Monterey Jack cheese

Heat oven to 400º. For filling, heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté until tender and golden, about 5 minutes.
Add pork pieces and salt. Cook, stirring often, until pork is just barely cooked through, about 5 minutes. Add tomatoes, raisins, almonds, jalapenos, olives and sugar. Stir well to combine. Cook over low heat for 5 minutes.
Transfer the picadillo mixture to a large plate or baking dish and cool completely in the refrigerator.
Wrap 4 tortillas in plastic wrap. Heat in microwave for 30 seconds. Repeat with remaining 4 tortillas.
Working quickly so the tortillas stay hot and pliable, unwrap one stack of tortillas and roll a 1/8^th portion of filling into each tortilla. Place seam-side down in a 13 x 9 inch baking dish. Repeat to use all tortillas and filling. Open sauce pouches at one corner and pour over tortillas so they are completely covered with sauce. Sprinkle with remaining 1/2 cup shredded cheese.
Bake until the enchiladas are hot through and the cheese is golden, about 15 minutes. Serve immediately.