5    Tortillas, flour; 8 inch
Vegetable oil

-FILLING –
1 tb Vegetable oil
1/2 lb Pork tenderloin;cut in
-strips
1 Onion;chopped
2 Cloves;minced
1 1/2 ts Chili powder
3/4 ts Cumin,dried
3/4 ts Oregano,dried
1/4 ts Pepper
1 Red,green,yellow peppers
-sweet; chopped
1/2 c Corn kernels
1 cn Red kidney beans;drained
1/2 c Salsa
1 c Light sour cream
1/4 c Coriander;fresh, chopped
2 c Cheddar cheese;shredded
Sweet pepper strips

In large skillet, fry tortillas in 1/4 inch oil over medium-high heat 10
to 15 seconds per side or until golden, pressing down bubbles with spatula;
drain on paper towels.
Filling: In large skillet, cook pork in oil over medium-high heat for 5
minutes or till no longer pink inside. Remove with slotted spoon. Cook
onion and garlic over medium heat for 2 minutes or till softened. Stir in
chili powder, cumin, oregano and pepper and corn; cook for 30 seconds. Add
sweet pepper and cook for 2 minutes. Remove from heat; stir in reserved
pork, beans and salsa. Stir together sour cream, chilies and coriander.
Place 1 tortilla on baking sheet; spread with 3 Tbsp sour cream mixture.
Top with one quarter of the pork mixture and 1/4 c of the cheese. Repeat
layers, ending with tortilla.
Bake in 375F oven for 10 minutes. Sprinkle with remaining cheese, bake
for 3 minutes or until cheese is melted. Garnish with pepper strips. Let
stand for 5 minutes before slicing. Serve with remaining sour cream
mixture. MAKES: 4-6 SERVINGS