Ingredients

• FOR THE FILLING
• 1 pound ground pork
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 (5-ounce) bag fresh spinach
• 1 (16-ounce) jar salsa verde
• ½ cup crushed pineapple
• TO ASSEMBLE AND SERVE
• 6 (10-inch) flour tortillas
• 2 cups shredded pepper Jack cheese
• Toppings (optional): pickled red onion, avocado, cilantro, scallions, hot sauce, sour cream

Directions

• Preheat the oven to 400°F.
• Make the filling: Warm a 12-inch ovenproof skillet over medium-high heat. Add the pork to the pan and cook, using a wooden spoon to break it up into tiny crumbles, until barely any pink remains, about 4 minutes. Stir in the garlic powder, chili powder, cumin, oregano, and salt and cook, stirring, until the pork is cooked through, an additional minute or two. Stir in the spinach, tearing it as you add it, ¼ cup of the salsa verde (reserve the rest of the jar for assembling the enchiladas), and the pineapple and cook until the meat has absorbed the sauce, 1 to 2 minutes. Turn off the heat.
• Assemble the enchiladas: Lay the tortillas on a clean surface. Spoon about ½ cup of the pork mixture down the center of each tortilla. Top each with about 2 tablespoons of the cheese. Roll up tightly and line up the enchiladas, seam side down, on a cutting board.
• When all of the meat has been rolled into tortillas, pour ½ cup of the salsa verde into the skillet you used for the filling (no need to wipe it out first) and spread it to coat the bottom. Add the enchiladas, seam side down. Pour the remaining salsa verde over the enchiladas, then top with the remaining cheese. Bake for 15 minutes, or until the cheese is totally melted.
• Add toppings, if you like-pickled onion, avocado, cilantro, scallions, and so on. Dig in!

Photos