3 lg. outer Romaine lettuce leaves, cut up
1 med. green pepper, seeded and cut up
3/4 c. chicken broth
Vegetable oil
3/4 c. Picante sauce
1 tsp. salt
2/3 c. dairy sour cream
1 lb. ground pork
1 sm. onion, chopped
1 clover garlic, minced
12 corn tortillas
2 c. shredded Monterey Jack cheese

Place lettuce, green pepper, and broth in a blender. Blend until smooth. Heat 1 tablespoon oil in saucepan; add lettuce mixture, Picante sauce, and 1/2 teaspoon salt. Cook over medium heat, stirring occasionally, 5 minutes. Remove from heat, whisk in sour cream. Set aside.

Brown meat with onion and garlic in a skillet; drain. Stir in remaining 1/2 teaspoon salt and 3/4 of the sauce mixture; remove from heat.

Heat about 1/2 inch oil in skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 5 seconds on each side; drain on paper towels. Spoon scant 1/4 of meat mixture down center of each tortilla; roll and place seam side down in 13 x 9 inch baking dish. Spoon remaining sauce evenly over enchiladas; cover with cheese.

Bake at 350 degrees about 15 minutes or until heated through. Spoon additional Picante sauce over enchiladas to serve. Makes 6 servings.