16 corn tortillas
Vegetable oil for frying tortillas
2 1/2 c. Mexican chili sauce
3 c. pork filling (see following recipe)
1/3 c. canned green chile peppers (chopped or ground, seedless)

Fry tortillas in oil. Meanwhile, heat the chili sauce separately. Dip tortillas in hot chili sauce. Spread them out and place 3 tablespoons of pork filling and 1 teaspoon of chopped chile peppers in the center of each tortilla. Fold the tortilla over the filling, taco style, and place in baking dish. Cover with a thin layer of chili sauce and sprinkle with grated cheese. Bake, uncovered, at 350 degrees for 15 to 20 minutes until they are completely hot.

PORK FILLING FOR FOLDED ENCHILADAS:

1 1/2 tbsp. vegetable oil
1 med. onion, chopped
2 c. cooked lean pork, chopped or shredded
1 jalapeno chili pepper (canned), minced
1/4 c. raisins
1 1/2 tbsp. green olives, chopped
2/3 c. red chili sauce or enchilada sauce

Heat oil and fry onions until they are soft. Add meat, chili, raisins, olives, and chili sauce. Cook over low heat 10 minutes, stirring occasionally.