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Pork Enchiladas

4

45 min

Pork Enchiladas

Pork Enchiladas Photo 1

Category

Pork Recipes

Time

45 min

Serving

6 persons

Calories

495

Rating

4.00★ (58)

Cuisine

Mexican
Author: Victoria Buriak
One of my favorite ways to use up leftover pork.

Ingredients

  • cooked pork: 2 cups (shredded)
  • enchilada sauce: 1 can (10 ounce can)
  • onion powder: 0.5 tsp
  • reduced fat sour cream: 1 cup
  • green chilies: 1 can (4 ounce can, chopped)
  • Colby-Monterey Jack cheese: 2 cups (shredded)
  • condensed tomato soup: 1 can (10.75 ounce can)
  • garlic powder: 0.25 tsp
  • ground cumin: 0.5 tsp
  • flour tortillas: 6 piece (7 inch)

Metric Conversion

Stages of cooking

Pork Enchiladas Photo 21
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  1. Preheat an oven to 350 degrees F (175 degrees C).
    Pork Enchiladas Photo 2
  2. 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.
    Pork Enchiladas Photo 3
  3. 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.
    Pork Enchiladas Photo 4
  4. Bake in preheated oven until hot and bubbly, about 30 minutes.
    Pork Enchiladas Photo 5

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