KOM's famous enchiladas.

10 corn tortillas
1 Large tin enchilada sauce - medium or hot
1 small tin diced green peppers
1 large white or yellow onion
1 pound pepper-jack
1/4 pound cheddar
1/2 pound pork (or any meat to taste)

Poach meat (covered) in enchilada sauce for at least 4 hours, or until soft enough to break with wooden spoon.
Cover bottom of standard cassarloe dish w/enchilada sauce.
Dip each tortilla in sauce, and wipe off excess. Fill with shredded jack, meat, peppers, onion.
Roll open tortilla and place in casserole dish
Pour remaining sauce and sprinkle cheddar over completed enchiladas
Bake aprox. 350 degrees (F) until cheese melted and top golden-brown.

Serve with sour cream or favorite topping. Cheese and sauce subs may be made to taste. Omit onions for smoother enchilada.