Red Chile Pork Picadillo Enchiladas

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Frontera Fiesta


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1 tablespoon olive oil

1 small white onion, diced

1 pound boneless pork tenderloin, cut into ½ inch pieces

1 ½ teaspoons salt

1 can (15 ounces) diced tomatoes (we like fire roasted tomatoes here)

½ cup raisins

¼ cup each: slivered almonds, chopped pickled jalapeños, chopped pitted green olives (preferably Manzanillo)

2 tablespoons dark brown sugar

8 corn tortillas

2 pouches (8 ounces each) Frontera Red Chile Enchilada Sauce

½ cup shredded Chihuahua or Monterey Jack cheese

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