Chili Verde Enchiladas

I hope that you froze the left overs from the chile verde recipe that we made last week. If not, you'll have to make more, if you did, here's one of my favorite things to do with pork left overs - ENCHILADAS - they're easy, fast, and delicious. And you can make them early in the day, put in the fridge, and bake just before you're ready for din-din.

The day before you're going to create this taste sensation, thaw your left over chili verde in the refridgerator overnight.

Dump it in a large mixing bowl.

Chop two small (or one large) onions, 1/2 can of black olives, and a healthy scoop of pickeled sliced jalapaenos.

Add these to the mixing bowl, then add a plentiful amount of shredded Monterey Jack cheese and a scoop of shredded medium or sharp cheddar (the more cheese you add, the yummier your enchiladas will be, but if you're going to go all health conscious on me, then use less cheese).

Now mix it all together - this will be the stuffing for your soon-to-be-yummy enchiladas.

Now prepare your assembly line. Flour tortillas, bowl of enchilada filling, and baking dish - sprayed lightly with PAM to ease in getting the enchiladas out after cooking. Scoop the desired amound of filling onto the tortilla, roll up, and place in the baking dish. Repeat until the baking dish is full. (Note, I even put one on the side going a different directions to use up all of the space.)

Top with a 7 ounce can of Herdez chili verde salsa, spread some cheese, and bake at 375 degrees, covered with foil, for 50 minutes.

Remove foil and bake an additional 10 minutes. Let rest for 5 minutes (use this time to prepare your salad) and ENJOY.