Description
One of my favorite ways to use up leftover pork.
Ingredients
- 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 9×13 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6