- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds pork tenderloin, cubed
- 1/4 cup vegetable oil
- 6 (4 ounce) cans chopped green chilies
- 1/2 cup salsa
- 12 (8 inch) flour tortillas
- Shredded Cheddar cheese
- In a large resealable plastic bag, combine the flour, salt and pepper. Add pork cubes and shake to coat. In a large saucepan or skillet, cook pork in oil over medium heat until no longer pink. Add the chilies and salsa. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender. Spoon 1/2 cup onto each tortilla; sprinkle with cheese and roll up.