1 1/2 lb. pork or chicken cut into 3/4 inch cubes
1 (14 1/2 oz.) can tomatoes, cut up
2 (4 oz.) cans chopped green chiles
1 c. water
1 c. chopped onion
1 jalapeno pepper, seeded and chopped (optional, I don't use this)
1 garlic clove, minced
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. shredded Cheddar cheese
1 c. chopped fresh tomatoes
10 (8 inch) flour tortillas (or corn tortillas)
Oil
1 med. can enchilada sauce

Brown meat, drain. Add canned tomatoes, chiles, water, onions, peppers and seasonings; simmer 3 hours, stirring occasionally. Reserve 1 cup meat mixture, 1/2 cup cheese and 1/4 cup tomatoes.

Add remaining cheese and tomatoes to remaining meat mixture; mix lightly. Dip tortillas in hot oil; drain. Place approximately 1/2 cup combined meat and cheese mixture in center of each tortilla; roll up tightly. Place, seam side down, in 13 x 9 inch baking dish.

Top with reserved meat mixture, cheese and tomatoes. Pour enchilada sauce over top. Bake at 400 degrees for 15 minutes. Serves 5.