Heat oil, as needed, in skillet and warm tortillas, one at a time. Preheat oven to 375-degrees. Oil a 9x13 glass casserole dish. Place some pork, cheese, 1 tsp. cream, scallions, and salt down center of each tortilla. Roll and place seam-side-down in dish. Cover with foil and bake 30 minutes. Meanwhile, put tomatillos, cilantro, and chilies in a blender. Blend until smooth. Stir in sour cream. Salt as needed. Spoon sauce over enchiladas.
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|Serving Size: 1 Serving (1136g)|
|Recipe Makes: 4|
|Calories from Fat: 1110 (43%)|
|Amt Per Serving||% DV|
|Total Fat 123.4g||165 %|
|Saturated Fat 49.2g||246 %|
|Monounsaturated Fat 43.2g|
|Polyunsanturated Fat 22.3g|
|Cholesterol 290.1mg||89 %|
|Sodium 1178.5mg||41 %|
|Potassium 2310.2mg||61 %|
|Total Carbohydrate 270.4g||80 %|
|Dietary Fiber 38.5g||154 %|
|Sugars, other 231.9g|
|Protein 107.1g||153 %|
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Calories per serving: 2568
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