How To Make Pork Enchiladas
Don't let those leftovers go to waste and make these pork enchiladas instead. This is an easy baked dish that's perfect for busy weeknights.
Ingredients
- 2 cup cooked pork, shredded
- 10 fl oz enchilada sauce, 1 can
- ½ tsp onion powder
- 1 cup reduced fat sour cream
- 4 fl oz green chilies, 1 can, chopped
- 2 cup colby-monterey jack cheese, shredded
- 10¾ fl oz tomato soup, 1 can, condensed
- ¼ tsp garlic powder
- ½ tsp ground cumin
- 6 flour tortillas, (7 inch)
Instructions
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Preheat an oven to 350 degrees F.
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Combine cooked pork, enchilada sauce, onion powder, half cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining sour cream, garlic powder, and cumin.
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Pour a thin layer of the tomato soup mixture into a 9x13-inch baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish.
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Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
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Bake in preheated oven until hot and bubbly. This will take about 30 minutes.
Nutrition
- Sugar: 10g
- :
- Calcium: 405mg
- Calories: 482kcal
- Carbohydrates: 33g
- Cholesterol: 96mg
- Fat: 27g
- Fiber: 3g
- Iron: 3mg
- Monounsaturated Fat: 9g
- Polyunsaturated Fat: 2g
- Potassium: 643mg
- Protein: 27g
- Saturated Fat: 14g
- Sodium: 1226mg
- Vitamin A: 1105IU
- Vitamin C: 11mg
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