- 2 cups shredded cooked pork
- 1 (10 ounce) can enchilada sauce
- 1/2 teaspoon onion powder
- 1 cup reduced fat sour cream
- 1 (4 ounce) can chopped green chilies
- 2 cups shredded Colby-Monterey Jack cheese
- 1 (10.75 ounce) can condensed tomato soup
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 6 (7 inch) flour tortillas
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in preheated oven until hot and bubbly, about 30 minutes.
03/23/2017
recipepes.com
pork enchiladas, recipe
PT15M
PT1H
5
455 calories
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