One pork tenderloin
1tbsp cooking oil, your choice
Monterey Jack cheese, course shredded about a 1 lb
10-12 corn tortillas
1 jar salsa verde ( about a pint)
Coat the pork tenderloin with the salt, pepper, cumin and garlic powder according to your taste. Heat skillet to medium high with 1 tbsp cooking oil. Place tenderloin in warmed skillet and brown on all sides. Turn skillet to low and continue cooking until tenderloin is firm in the middle and cooked through ( depending on size and thickness this step may or may not be necessary).
Remove from heat and allow to cool.
Warm tortillas according to package instructions, allowing them to be soft enough to roll.
Once tenderloin is cool, slice short ways.
Pour a few tablespoons of salsa verde in the bottom of an 8x8 baking dish, just to coat the bottom.
Take one warm tortilla, fill with a few slices of tenderloin and a little cheese- roll and place in prepared baking dish.
Continue until all the tortillas are filled.
Pour the rest of the salsa over the prepared enchiladas. Cover with the remaining cheese.
Cook at 350 for about 25-30 minutes. Covering with foil or a lid if necessary. Allow to cool slightly before serving. We like to garish ours with some chopped cilantro and sour cream.