Al pastor enchiladas

 Another hit from Caro Chambers (one of her free recipes).

Ingredients:

• 1 tablespoon neutral cooking oil
• 1 bunch scallions, thinly sliced
• 4 garlic cloves, minced
• 1 pound ground pork
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 cup crushed pineapple (from a can of crushed pineapple — save the rest for smoothies)
• 1 (16-ounce) jar of salsa verde
• 1 (8-ounce) bag of spinach
• 1/4 cup sour cream
• 5 to 6 (10-inch) GF flour tortillas 
• 8 ounces shredded cheddar, Mexican, or pepper jack cheese
• Optional toppings: pickled red onions, thinly sliced red onion, avocado slices, cilantro, hot sauce, etc.

Instructions

1. Preheat oven to 375°F.
2. Warm 1 tablespoon neutral cooking oil in a large nonstick skillet over medium-high heat. Cook the sliced scallions and 4 minced garlic cloves until softened, for 2 to 3 minutes. Add 1 pound ground pork, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1 teaspoon cumin, and 1 teaspoon salt and turn the heat up to high. Break the pork into tiny crumbles with a spatula, stirring frequently until cooked through and all excess moisture has evaporated.
3. Stir in 1/2 cup crushed pineapple and 1/4 cup salsa verde. Stir until the meat has absorbed the liquid. Stir in 8 ounces spinach until totally wilted. Turn off the heat and stir in 1/4 cup sour cream.
4. Roll the enchiladas up by spooning 1/4 to 1/3 cup (depending on how large your tortilla is) of the pork mixture down the center of each tortilla. Top with several tablespoons of shredded cheese. Roll tightly and line the tortillas up, seam-side down, on a cutting board.
5. Once all of the meat has been rolled into tortillas, pour in enough salsa verde to coat the bottom of the skillet. Add the enchiladas into the skillet, again seam-side down. I can usually fit 5 across, then wedge 1 more in along the top.
6. Cover the enchiladas with the remaining salsa verde followed by the remaining shredded cheese (about 1 cup).
7. Bake for 15 minutes, or until the cheese is totally melted.
8. Garnish with picked onion, avocado, cilantro, scallions, etc., if desired. Dig in!