WW: Chile Verde Enchiladas
2 red bell peppers, chopped
2 onions, chopped
1 1/2 lbs pork tenderloin, trimmed of all fat
1 cup nonfat chicken broth
1 1/2 tsp. cumin seed
1 Tbsp. minced or pressed garlic
1/4 cup minced fresh cilantro
2 cans (4 cups total) green enchilada sauce
2 cups nonfat milk
1/2 cup cornstarch
16 corn tortillas (6 in.)
2 cups shredded jack cheese
1 cup tomato salsa
Rinse pork, pat dry, and cut into 1/4-inch-thick slices not more than 2 inches
long. Set a 10- to 12-inch nonstick frying pan over high heat; add meat and stir
Just until no longer pink, about 2 minutes. Pour from pan into a bowl. When cool
enough to handle, in about 5 minutes, tear meat into strips about 1/2 inch wide.
Meanwhile, add peppers, onions, broth, cumin, and garlic to frying pan. Stir
often over high heat until liquid has evaporated and vegetables are lightly
browned, about 10 minutes. Pour mixture into bowl with pork; add cilantro.
Pour enchilada sauce into frying pan and add juices from meat mixture. In
another bowl, blend milk with cornstarch until smooth, and add to enchilada
sauce. Bring to a boil over high heat, stirring often. Remove from heat.
Stack tortillas and enclose loosely in microwave-safe plastic wrap. Heat in a
microwave oven at full power (100%) just until hot, 1 to 2 minutes.
Pour about 2 cups enchilada sauce mixture into each of 2 shallow casseroles
(each 3 qt., about 9 by 13 in) Turn 8 tortillas, 1 at a time, in sauce in 1
casserole and stack at 1 end. Distribute 1/16 of the pork mixture and 1
tablespoon cheese down center of each tortilla, 1 at a time. Roll to enclose
filling; set tortillas, seam down and side by side, in sauce. Repeat to fill
tortillas in remaining casserole.
Pour remaining enchilada sauce over tortillas, coating them evenly.
Bake, covered, in a 375*F oven until enchiladas are hot, 40 to 45 minutes.
Uncover, sprinkle remaining cheese evenly over enchiladas, and bake until
melted, 2 to 3 minutes longer.
Add salsa and salt to taste.
10 Weight Watchers Points,