Pork Enchiladas

Name: Pork Enchiladas
Prep time: 15 min
Cook time: 30 min
Yield: 6
Ingredients: 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

⏱️ Ready in 45 min 🥄 Prep 15 min 🔥 Cook 30 min 👥 6 servings 👁️ 1 views

Pork Enchiladas is an moderately easy dinner you can prepare in just 45 minutes. Made with 2 cups shredded cooked pork, 1 (10 ounce) can enchilada sauce, ½ teaspoon onion powder, 1 cup reduced fat sour cream and 1 (4 ounce) can chopped green chilies, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Enchilada #Under 1 Hour #Dinner

📊 At a Glance

Prep 15 min

Cook 30 min

Serves 6

Difficulty Medium

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 495

% Daily Value*

Total Fat 26.4g 34%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1247mg 54%

Total Carbohydrate 32.4g 12%

Dietary Fiber 2g 7%

Total Sugars 5.2g

Protein 32.5g 65%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 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.