Leftover pork into Lucious Enchiladas

I was on the computer doing buisness and checking emails when I got a distinct smell of Mexican food coming from the kitchen!  Remember the thick cut pork chops we had the other night? Well there was quite a bit of the cooked pork left. Bob had taken it and cut into small pieces, placed in the skillet with chopped onion, garlic, chili powder (New Mexico chili powder.....thanks, Carol and Jim) and a little water to simmer slowly.  I took over from there.........ummmmmm tacos or enchiladas?  I decided on enchiladas. We buy our tortillas in a huge package from Walmart!  Having lived in Mexico for 20 years where I could go to the local market and get them fresh, right off the press, still warm and wrapped in brown paper. You can barely make it home without ripping open the package and eating one!  I am really picky about my tortillas.  It took me awhile to adjust. I tried the Mission brand......oh, dear, the worst tortilla I have ever tried, tastes like corn flavored plastic!  We finally found these at Walmart that are not filled with all the chemicals and come the closest to the real Mexican ones we can find. When I get home I seperate them and freeze in small packages. I always have them on hand. So, pulled out a package to let thaw. I chopped some onion and opened a can of Old El Paso green enchilada sauce. If it was left over beef I would have used red sauce.  I fried the tortillas quickly turning once in hot oil and placed on paper towells to drain.  I took one tortilla and layed it on a Mexican plate, filled it with the pork, spread some of the green sauce over, sprinkled with chopped onion and a nice long piece of gouda cheese and rolled it up.  Then continued with each tortilla until I had six of them rolled up tightly next to each other. I poured the green sauce all over them and sprinkled with grated cheddar cheese.  Threw them in the oven for 10 minutes at 350 degrees. While in the oven I warmed some refried beans and made my own salsa.  Just chop up a tomato, some onion, a chili pepper in tiny pieces (I always use serranos) a handful of fresh cilantro, tsp of salt and squeeze lime juice all over. Let sit at room temp and its so good you will want to eat it with a spoon!  Another hint.....when you come home from the store with your fresh cilantro, store it in your frig in a cup of water.......will last twice as long.  Bob, of course, said, "The best enchiladas I ever ate!"  He says that everytime. Off to the recliner for "shut eye".