Pork Enchiladas

Leftover cooked pork gets a Mexican-style makeover when mixed with chilies and enchilada sauce, wrapped in tortillas, and topped with melted cheese.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 495 Calories

Ingredients

• 1 (10.75 ounce) can condensed tomato soup
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• ½ teaspoon ground cumin
• 1 (10 ounce) can enchilada sauce
• 1 cup reduced fat sour cream
• 2 cups shredded Colby-Monterey Jack cheese
• 1 (4 ounce) can chopped green chilies
• 2 cups shredded cooked pork
• 6 (7 inch) flour tortillas

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C).

Step 2

Bake in preheated oven until hot and bubbly, about 30 minutes.

Step 3

Combine cooked pork, enchilada sauce, onion powder, 1/2 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 1/2 cup sour cream, garlic powder, and cumin.

Step 4

Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.