WHAT YOU'LL NEED:

1 pkg. La Tortilla Factory Green Chile corn tortillas (or tortillas of your choice - these are almost like a mixture of flour and corn... Y.U.M. period)
3 cups (about 1 to 1 1/2 lb.) chopped or shredded pork
1 tbsp. EVOO (that's Extra Virgin Olive Oil for those of you who don’t know the lingo)
3 green onions, chopped
1 (10 oz.) can cream of cheeken' (that’s not a typo)
1 large poblano peeper (neither is that)
2 cups cheeken' broth
1 cup of water
1 small white onion, half rough chopped, half diced
1/4 cup cilantro leaves (no chop necessary, just de-stem)
1 jalapeno or Serrano (if ur man enough)
2 tsp. cumin powder, split between the sauce and the pork (that equals 1 tsp. each in case you just grabbed a calculator)
2 tsp. chili powder
2 to 3 tsp. minced garlic (jar or fresh - fresh is stronger but more time consuming, your call, your time. This will be split between the pork and the sauce too. Did I confuse you now?)
1 tsp. Mexican Oregano (if you don’t have the Mexican kind, I am sure the regular will do)
Julio's seasoning, to taste (if you can’t find Julio’s (it’s a Texas HEB thing) ingredients are salt, pepper, garlic, comino and paprika)
1 pkg. shredded Mexican cheese blend (I used Kraft)
1/2 to 1 pkg. Velveeta Pepper Jack Shreds (just how cheesy are you?)
1 oven, preheated to 350°F
1 small casserole dish (about 9x6-inches; I am really not sure if this is enchiladas or a casserole, but who cares it’s so darn good)
1 piece of foil big enough to cover the casserole pan
1 immersion hand held blender (your best friend in sauce making. If you don’t have one of these handy dandy life saving hand held stick blenders, your margarita blender will do just fine. Just more cleaning for you)
1 medium saucepan
1 large skillet
an empty hungry stomach
elastic waist pants (optional)

PORKA PORKA:

I used leftover pork tenderloin I made the day before. This might be even better with shredded pork roast. I am trying that next time. It would work great with shredded cheekin' too. Cube the pork tenderloin into 1/2-inch cubes. Add EVOO to sauté pan. Heat to medium high. Add 1/2 cup of diced onions, 1 tsp of garlic, chopped green onions. Sauté until just transparent, about 3 to 5 minutes. Add pork, Chile powder, cumin and Julio’s to taste. Sauté another 5 minutes. Add the cup of water and bring to a boil. Reduce heat to low and cover and simmer for 15 to 20 minutes.

GET SAUCY:

Add chicken broth to sauce pan and bring to a boil. Add rough chopped seeded poblano peeper, onion, remaining garlic, cumin, Mexican oregano, Julio's and cilantro. Throw in your heat if you so choose - a rough chopped jalapeno or Serrano. (Leave the seeds in for added heat or de-seed for milder heat). Boil about 20 minutes until all veggies are really soft. Remove from heat, grab that handy dandy immersion blender. Blend all ingredients until liquefied. Add the can of cream of chicken soup (cream of mushroom works too but adds a little sweet flavor). Blend again until the consistency is saucy. (This sauce can be a soup or used on fish, noodles or just about anything).

ROLL ME OVER:

Let the fun begin. Grab a casserole dish and spoon some sauce in the bottom, just enough to cover. Grab a tortilla, dip it in the sauce to cover, add pork, some shredded Mexican cheese and roll. Place seam side down in casserole dish. Repeat and push them tightly together as you add more. They will hold each other together. Top with remaining sauce and sprinkle with more cheese. You can use the Mexican cheese or the Velveeta shreds for a creamier topping. I like a mixture of both.

WAIT N' DROOL:

Cover with foil and bake for 20 minutes at 350°F. Remove foil and broil on low for about 5 minutes or until the cheese is bubbly and starts to turn golden. Remove from oven, let cool for 10 minutes while you change into your elastic waist pants (if desired). Do your Porka Porka Boom Boom dance and enjoy!

Submitted by: Jana Muma