|Ground pork||1 Pound|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Enchilada sauce||1 Can (10 oz), divided|
|Canned chopped green chilies||2 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|6 inch corn tortillas||6|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Sliced green onion||2 Tablespoon|
Crumble pork into 1 1/2-quart casserole.
Add chopped onion.
Microwave at High for 5 to 7 minutes, or until pork is no longer pink, stirring twice to break apart.
Stir in 1/4 cup enchilada sauce, the chilies and cumin.
Soften tortillas conventionally as directed on package.
Place one-sixth of pork mixture in center of each tortilla.
Roll up, enclosing filling.
Arrange enchiladas seam-side down in 9-inch square baking dish.
Pour remaining enchilada sauce over enchiladas.
Sprinkle with cheese and sliced green onion.
Microwave at 70% (Medium High) for 5 to 7 minutes, or until heated through and cheese melts, rotating dish once or twice.