Green Chile Pork Enchilada Casserole

1.5 lbs. pork tenderloin (trimmed of fat)
2 medium onions
2 cups green chile enchilada sauce
2 cups shredded cheese of your choice
18 White Corn Tortillas
3 Tbsp low fat cream cheese
8 oz. diced green chiles
1-12 oz. can of Green Chile Sauce with pork
4 Tbsp Extra virgin olive oil
3 Tbsp Salsa

Put pork tenderloin in large pot. Cover with water and add one of the onions, chopped. Bring to a boil, then turn to medium low heat and simmer for 2 - 2 1/2 hours, until pork is extra tender. Remove pork from water and set on a plate to cool. Mix salsa, can of green chile sauce with pork and cream cheese in small mixing bowl. Set aside. Shred the cooled pork. Add 3 Tbsp Olive oil to large sautee pan and sautee the first and second chopped onion, the green chiles & the shredded pork in the pan until onion is tender.
Preheat oven to 365.
Coat a 9 x 12 inch baking pan with 1 Tbsp olive oil and layer with 6 small white corn tortillas. Pour 1/2 cup of green chile enchilada sauce over tortillas. Layer 1/2 of the pork mixture evenly over the top. Spread half of the cream cheese/salsa/green chile pork sauce over that. Cover with 1 cup of cheese. Layer 6 more tortillas, the 1/2 a cup of enchilada sauce, then the rest of the pork mixture, then the cream cheese/salsa/green sauce w/pork over that and then 6 more tortillas and the rest of the enchilada sauce. Then cover with the remaining cup of cheese and back at 365 for 30-40 minutes until warmed through and cheese is golden brown.

Number of Servings: 16

Recipe submitted by SparkPeople user CERISERENEE.