Pork Enchiladas

Pork Enchiladas Servings: 6 1 pound cooked pork roast , shredded 1 small onion , diced 4 (10 oz) cans red enchilada sauce 1 tsp cumin 1/2 tsp cayenne pepper 2 cups cheddar cheese 12 corn tortillas , warmed In a pot over medium heat, cook the pork with 1 can of the enchilada sauce, cumin and cayenne. Stir occasionally for 10 minutes. Preheat oven to 350 degrees. Dump 1 can of enchilada sauce into the bottom of a glass 13 x 9 inch baking dish. One at a time, dip the warm tortillas into the enchilada sauce. Fill with meat, cheese, and onions. Roll tightly, and place seam side down in the baking dish. Pour remaining enchilada sauce over the top, sprinkle with any cheese you have left. Cover with foil and bake for 35 minutes or until bubbly and hot. Let sit for 5 minutes before serving (the enchiladas will come up much easier)