When we decided to do Piggy week this was the first thing that popped into my head. These are so incredibly good. She made these for me in the first week that we started dating years and years ago and after eating them I knew she was the one. Forewarning … These are spicy! So this is going to be my wife’s writing after this.  

Hmm... recipe... here goes Sauté rough chopped onions & minced garlic in 2 tbsp olive oil Add approx 1.5 lb pork - loin or chops, cut to 1/2" cubes (or as much as you think you'll need for the number of enchiladas you want, this makes about six happily) Garlic salt, lemon or lime juice, black pepper, cayenne pepper to taste Assembling the enchiladas: Begin by thinly coating the bottom of a casserole dish with Herdez Salsa Verde http://www.amazon.com/gp/product/B0000GG25G Grab an 8" flour tortilla, then add ... A large pile of grated pepper jack cheese (I use over a pound for the whole dish) Ortega Green Chiles at least a tablespoon each http://www.ortega.com/products/chiles.asp Maybe 1/4 + cup of the pork w/onions etc Roll up & pack as many as you can in your dish. Cover liberally all enchiladas again with Herdez Salsa Verde & then cover the whole thing with a ridiculous amount of more pepper jack. Bake in a preheated 375 oven for approx 35 min until your cheese starts to brown, it doesn't hurt to turn it to broil for the last two minutes or so to get that nice browned effect on top, just watch closely so it doesn't go beyond "browned" into "burned" - I just park my butt on the floor in front of the oven door until they're done, knowing I have a 3 second attention span, I'll forget if a walk away. Don't forget to serve with lots of sour cream! For the record, if you can't find either of the name brand products listed above, I've used store brand substitutes & it turns out pretty darned good too, but I prefer these brands if I can find them. Enjoy! And there you go ... this little piggie went to the tummy!