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1
Preheat oven to 450F.
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2
In a large saucepan, heat oil over medium; add onion and garlic.
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3
Cook, stirring occasionally, until onion softens, 4 to 6 minutes.
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4
Add tomatillos and the water.
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5
Bring to a boil, and reduce to a simmer; cook until tomatillos are soft, 5 to 7 minutes.
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6
Transfer tomatillo mixture to a food processor, and blend until smooth; season with salt and pepper.
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7
Combine pork with 1 cup tomatillo sauce and the corn; mix to combine.
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8
Transfer remaining sauce to a shallow bowl.
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9
Hold each tortilla with tongs and heat over a gas-burner flame until lightly charred.
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10
(Alternatively, heat in a small skillet over medium-high until warm and soft.)
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11
Wrap tortillas in kitchen towels to keep warm.
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12
Working with one tortilla at a time, dip in sauce, place on a work surface, and fill with 1/4 cup pork mixture and 1 tablespoon cheese.
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13
Roll up, and arrange, seam side down, in a 9-by-13-inch baking dish.
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14
Top with remaining sauce, pork mixture, and cheese; cover dish with aluminum foil.
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15
Bake until sauce is bubbling, 15 to 20 minutes.
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16
Remove foil, and continue to bake until cheese is browned, about 15 minutes more.
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17
Let enchiladas cool 10 minutes before serving.
