Pork Enchiladas with Feta

Savor satisfying pork enchiladas with feta using this recipe from The Rodale Whole Foods Cookbook. Pork is flavored in a garlic-jalapeño sauce and served with tomatoes, corn and cilantro.


under 35 mins
lunch dinner

Ingredients for servings

    Enchiladas

  • 1 tablespoon vegetable oil

  • 2 teaspoons vegetable oil

  • 4 scallions thinly sliced

  • 3 cloves garlic minced

  • 1 large pickled jalapeno pepper minced

  • 0.66 cup chopped cilantro

  • 1 tablespoon lemon juice

  • 0.66 cup reduced-fat (2%) milk

  • 1 tablespoon flour

  • 0.75 pound boneless center-cut pork loin chops cut into 2 x 0.25 inch strips

  • 0.5 teaspoon salt

  • 1 large tomato coarsely chopped

  • 0.5 cup frozen corn kernels thawed (certified gluten-free if necessary)

  • 8 spinach whole wheat tortillas about 6 inches in diameter; certified gluten-free if necessary

  • 0.33 cup crumbled feta cheese

Directions

  • In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the scallions, garlic, and jalapeno, and cook until the scallions and garlic are tender, about 2 minutes.

  • Transfer the mixture to a food processor. Add 1/3 cup of the cilantro and the lemon juice, and process until smooth. Add the milk and flour, and process until well combined. Set aside.

  • Preheat the oven to 350°F. In the same skillet, heat the remaining 2 teaspoons oil over medium heat. Add the pork, sprinkle with the salt, and cook until just cooked through, about 3 minutes.

  • Remove the pan from the heat and stir in the tomato, corn, and remaining 1/3 cup cilantro. Spoon the pork mixture down the center of each tortilla and roll up. Spoon 1/4 cup of the sauce into a 7 x 11-inch baking dish. Place the enchiladas, seam-side down, in the dish, and spoon the remaining sauce on top.

  • Cover with foil and bake for 15 minutes. Uncover, sprinkle the feta on top, and return to the oven for 5 minutes, or until the cheese is just melted.

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