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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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One of my favorite ways to use up leftover pork. 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 |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C).
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.
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.
4. Bake in preheated oven until hot and bubbly, about 30 minutes.
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