Adapted from Everyday Food
1 pork tenderloin (about 1 pound)
1 tsp. ground cumin
2 tbls. olive oil
1/2 onion, chopped
4 garlic cloves, minced
1/2 jalapeno, chopped
1 jar tomatillo sauce (I used Ortega)
1 cup of frozen corn kernels, thawed
corn tortillas (6-inch)
2 cups grated white cheddar (we used Monterey Jack)
Preheat oven to 450 degrees. Place pork on a rimmed baking sheet; rub with cumin, and season with salt and pepper. Roast, turning once, until an instant-read thermometer registers 145 degrees (about 20-25 min.). Let cool for 10 minutes; cut into chunks. Using two forks shred pork. Set aside.
To add a little depth to the tomatillo sauce, heat oil in a saucepan and add the onion and garlic. Cook until softened, about 4-6 min. Add tomatillo sauce and simmer. If it cooks down, add a little bit of water.
Wrap stacked tortillas in damp paper towels and microwave for 1 min. to soften. Spoon some tomatillo sauce on each tortilla, add some pork, corn kernels and cheese. Roll up and place seam side down in a baking dish. Top with remaining sauce and cheese. Cover dish with foil and bake until sauce is bubbling 15-20 min. Remove foil and continue baking for 15 min. Let enchiladas cool before serving.