• 1 lb. lean ground pork (any type of meat could work)
• 1 tbsp cumin
• 2 tsp garlic powder
• 1 tbsp paprika
• 1 tbsp parsley flakes
• 1 small onion, coarsely chopped
• 1 cilantro cube or 2 tsp of fresh cilantro
• 2 tbsp oil
• 2 tsp House seasoning or pepper
• 7 oz. can  green chiles, drained
• 10 oz. can diced tomatoes & green chiles, drained
• 14 oz. can green chile enchilada sauce
• 4-6 flour tortillas, 6 inch

In a skillet add onions and oil and heat for a couple minutes.  Add meat, cumin, garlic, paprika, parsley, cilantro, house seasoning.  Cook stirring regularly, chopping meat till in small pieces, until all is well blended and meat is cooked through.  If the meat is too juicy/greasy, add 1/2 c masa flour to mix and stir well, this will absorb the juice.  Draining could drain of too much of the flavor, the flour will bind it together.

In an 8×8 glass casserole, spray pan with oil, fill tortillas and toll into the pan until filled.

In separate bowl, add green chiles, tomatoes & green chiles, and green chile sauce, stir together.

Pour over enchiladas, run spoon along sides and lift slightly to let the juice fall down around the sides.

Cook at 350 degrees, for 20 minutes, remove add shredded cheese to top and return to oven for 5-10 more minutes till melted.

Serves 2-4