Pork Green Chili Enchaladas

Clean and slice the pork into small ribbons. Chop the onions 1. into 1/2 " pieces.
In a large skillet, saute the onion until soft, add the chile and hot sauce. Clear the center of the pan and add the pork. Gently saute until the pork has turned gray and it's juices are reduced. To this add the flour, stir to incorporate completely, and increase the heat for about 5 minutes stirring to keep the flour from sticking to pan. Add the spices and water or chicken stock, stir to remove the browned bits from the pan. Reduce heat and gently simmer for 1 1/2 Hrs. Stir often to prevent sticking. Add water if the sauce gets too thick.

At this point you can freeze the filling. Put about 1 cup in a ziplock sandwich bag and seal. Package multiple filled sandwich bags into a gallon ziplock and freeze them.

Spoon some sauce into the bottom of a foil lined baking pan. Spoon the filling and some grated cheese into a tortilla and roll, folding sides as you go. Put rolled tortillas into pan. Spoon remaining filling over top, along the sides and between the enchiladas. Bake in 275 oven for 20 Minutes. Top with grated cheese. Bake for 5 minutes or until the cheese melts.

Serve over a bed of chopped lettuce leaves and top with diced fresh tomato. Offer sour cream and Hot Sauce at the table.