Directions:
- Heat oven to 325. Place pork roast in shallow glass baking dish.
- Sprinkle with garlic salt, cumin and oregano. Top with green chiles and onions.
- Add water to baking dish. Cover with foil.
- Bake at 325 for 2 1/2 hours or until pork is very tender. Remove pork and onions from baking dish, reserving liquid.
- Shred pork and mix with about 1/4 cup cooking liquid, roasted peppers, green onions, sour cream and 1 cup of the cheese.
- Spread about 2 teaspoons enchilada sauce on each tortilla; top with about 1/2 cup pork mixture.
- Roll up tortillas and place, seam side down, in sprayed 13 x 9 baking dish.
- Top with remaining enchilada sauce and remaining cheese. Cover and bake 45 to 60 minutes, until enchiladas are thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1132.58 Kcal (4742 kJ) | ||
| Calories from fat | 297.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.06g | 51% | |
|---|---|---|---|
| Cholesterol | 105.96mg | 35% | |
| Sodium | 1535.82mg | 64% | |
| Potassium | 909.03mg | 19% | |
| Total Carbs | 148.59g | 50% | |
| Sugars | 1.75g | 7% | |
| Dietary Fiber | 8.34g | 33% | |
| Protein | 57.3g | 115% | |
| Vitamin C | 25.2mg | 42% | |
| Iron | 13mg | 72% | |
| Calcium | 343.9mg | 34% | |
| Amount Per 100 g | |||
| Calories | 235.22 Kcal (985 kJ) | ||
| Calories from fat | 61.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.87g | 51% | |
|---|---|---|---|
| Cholesterol | 22.01mg | 35% | |
| Sodium | 318.96mg | 64% | |
| Potassium | 188.79mg | 19% | |
| Total Carbs | 30.86g | 50% | |
| Sugars | 0.36g | 7% | |
| Dietary Fiber | 1.73g | 33% | |
| Protein | 11.9g | 115% | |
| Vitamin C | 5.2mg | 42% | |
| Iron | 2.7mg | 72% | |
| Calcium | 71.4mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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