Pork Enchiladas with Feta

Ingredients

• 1 tablespoon + 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 (certified gluten-free if necessary)
• 8 spinach whole wheat tortillas (about 6 inches in diameter; certified gluten-free if necessary)
• 1/3 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.

Nutrition Information

Serves: 4|  Serving Size: 2 enchiladas

Per serving: Calories: 467; Total Fat: 22g; Saturated Fat: 4g; Monounsaturated Fat: 4g; Cholesterol: 66mg; Sodium: 469mg; Carbohydrate: 38g; Dietary Fiber: 15g; Sugar: 5g; Protein: 38g

Nutrition Bonus: Potassium: 160mg; Iron: 8%; Vitamin A: 14%; Vitamin C: 26%; Calcium: 10%