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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My husband took these to work, and now the guys always ask for them. Theyâre restaurant-style, rich and spicy, and you can prepare them with cooked chicken or beef, too. âAnna Rodriguez, Bethpage, New York Ingredients:
1 jar (15-1/2 ounces) salsa con queso dip, divided |
1 can (10 ounces) enchilada sauce, divided |
1 can (4 ounces) chopped green chilies |
1/3 cup water |
2 tablespoons reduced-sodium taco seasoning |
4 cups cubed cooked country-style pork ribs |
12 flour tortillas (6 inches), warmed |
2-1/2 cups (10 ounces) shredded mexican cheese blend, divided |
shredded lettuce and chopped tomatoes, optional |
Directions:
1. In a large skillet, combine 3/4 cup queso dip, 1/2 cup enchilada sauce, green chilies, water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
2. Spread 2/3 cup sauce mixture into a greased 13-in. x 9-in. baking dish. Stir pork into remaining sauce mixture. Place 1/3 cup pork mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in prepared dish. Combine remaining queso dip and enchilada sauce; pour over enchiladas.
3. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese; bake 10-15 minutes longer or until heated through. Serve with lettuce and tomatoes if desired. Yield: 6 servings.
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