Ingredients
6
6 servings
- •2 cups shredded cooked pork
- •1 (10 ounce) can enchilada sauce
- •½ 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
- •¼ teaspoon garlic powder
- •½ teaspoon ground cumin
- •6 (7 inch) flour tortillas
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 495
- Carbohydrate: 32g
- Fat: 26g
- Fiber: 2g
- Protein: 33g
- Sugar: 5g
Related Recipes
Enchiladas
Chicken Enchiladas with Flour Tortillas
Sweet Pork Enchiladas
Beef Enchiladas
Honey-Lime Enchiladas
Angela's Awesome Enchiladas
Green Enchilada Pork Chili
Enchiladas - New Mexico Style
Homemade Chicken Enchiladas
Chicken Enchiladas with Cream of Chicken Soup
Shredded Beef Enchiladas
