Sweet Pork & Roasted Corn Green Enchiladas

*Yesterday's Winner from facebook comments: Laura Garn! Laura, email me your mailing info to heidisrecipes {at} hotmail {dot} com. Congrats!*

If you like Mexican food and potent flavor that will leave you drooling over the smell alone, this dish is for you. These enchiladas are sweet, spicy, and have an authentic Mexican flavor that is hard to find north of the border. With the aid of Tortillaland's fresh grilled corn tortillas, homegrown jalapenos, fresh-off-the grill corn, and some delicious Herdez salsa verde...this meal screams fresh and sassy and will not leave you disappointed.

These enchiladas are a mega-crowd pleaser. Make a family-size portion (1 8x8 pan) for dinner, and freeze the other family-size portion (another 8x8 pan) for another night. Or pack it all in one 9x13 pan to feed the masses.

one 3-4 lb. pork butt, prepared this way (or your favorite sweet & spicy pork recipe) - you'll have leftovers for tacos or salads, freeze or use for later in the week.
corn tortillas, cooked (I love Tortillaland)
1/2 tsp. salt
1/4 tsp. pepper
2 cups salsa verde (we like Herdez)
1 1/2 c. chicken broth
1 C. sour cream
1 can chopped green chilies
1 jalapeno, de-veined (optional for less heat), seeds removed, chopped fine
2 ears roasted corn, cut off cob (or use frozen, thawed and drained)
2 green onions, chopped
guacamole for garnish
2 cups monterrey jack or Mexican blend cheese, divided

Preheat oven to 350.

Mix half of your shredded pork (reserve the rest for another meal), salt, pepper, corn, green chilies, jalapeno and green onions.  Add 1 cup of cheese and stir to mix.

In separate bowl, mix sour cream, salsa verde and chicken broth.  Pour half of sauce mixture in bottom of well-greased pan.

Take corn tortillas, fill them with 1/3 cup o f fillling.  Roll tortilla tightly, placing in pan with seam side down.  Fit as many tortillas as you can in the pan.  Cover with remaining sauce.  Top with cheese.  Cover with foil.

Bake for 20 minutes, uncover and bake 15 minutes more or until cheese begins to crisp and bubble.  Serve with guacamole.

9x13 pan - makes at least 20.

To freeze, place tin foil in 8x8 pan before adding any ingredients. Grease well. Continue as directed above, do not top with shredded cheese. Remove from oven. Let cool in pan 20 minutes. Remove foil and let cool 20 more minutes. Cover completely with another layer of foil. Place in gallon sized freezer bag. Place in fridge to cool overnight. Place in freezer. Store up to 3 months. To re-heat - thaw overnight in fridge, or stick in oven for an extra 20 minutes or until heated through.

Curried Chicken Salad

Remember yesterday's honey curry chicken? Make that one night, and use your leftovers to can make this!

*What are those green sticks on my plate, you wonder? Only the yummiest healthy treat - baked broccoli fries by Peas of Mind (GIVEAWAY coming soon!)*

With leftovers, finely dice chicken (at least 2 chicken breasts, I used 3). 
Pour remaining marinade into small mixing bowl.

Add:
1/4 - 1/2 c. low fat mayo
1/4 tsp. black pepper
1/2 c. golden raisins
1/2 c. cashews
1 stalk celery, finely chopped

Mix dressing well.  Pour over chicken and toss to coat.  Serve on buns, in a wrap, or atop a delicious salad.