Pork Enchiladas with Feta
1 tablespoon plus 2 teaspoons vegetable oil
4 scallions, thinly sliced
3 cloves garlic, minced
1 large pickled jalapeno pepper, minced
2/3 cup chopped cilantro
1 tablespoon lemon juice
2/3 cup reduced-fat (2%) milk
1 tablespoon flour
3/4 pound boneless center-cut pork loin chops, cut into 2 x 1/4-inch strips
1/2 teaspoon salt
1 large tomato, coarsely chopped
1/2 cup frozen corn kernels, thawed
8 spinach whole wheat tortillas (6 inches)
1/3 cup crumbled feta cheese
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.
2. Preheat the oven to 350Â°F.
3. 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.
Credit: The Rodale Whole Foods Cookbook