Ingredients
1 pork tenderloin (1 pound), cut into 1-inch strips1 small onion, chopped1 teaspoon canola oil2/3 cup enchilada sauce1 tablespoon dry roasted peanuts1 tablespoon semisweet chocolate chips1 tablespoon raisins1 garlic clove, minced1 teaspoon ground cumin1/4 teaspoon crushed red pepper flakes1/2 cup frozen corn, thawed8 corn tortillas (6 inches), warmed1 cup shredded lettuce1/4 cup reduced-fat sour cream1/4 cup sliced green onions
Preparation
In a large nonstick skillet or wok, stir-fry pork and onion in oil for 3-4 minutes or until pork is no longer pink; drain and keep warm. In the same skillet, combine the enchilada sauce, peanuts, chocolate chips, raisins, garlic, cumin and red pepper flakes. Cook and stir over medium heat for 2-3 minutes or until chocolate is melted.
Pour into a blender; cover and process until smooth. Return to skillet. Stir in corn and pork mixture; cook until heated through.
Spoon pork mixture down one half of each tortilla; fold remaining side over filling. Serve with lettuce, sour cream and green onions
