2 cup cooked pork, shredded
10 fl oz enchilada sauce, 1 can
½ tsp onion powder
1 cup reduced fat sour cream
4 fl oz green chilies, 1 can, chopped
2 cup colby-monterey jack cheese, shredded
10¾ fl oz tomato soup, 1 can, condensed
¼ tsp garlic powder
½ tsp ground cumin
6 flour tortillas, (7 inch)
Preheat an oven to 350 degrees F.
Combine cooked pork, enchilada sauce, onion powder, half 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 sour cream, garlic powder, and cumin.
Pour a thin layer of the tomato soup mixture into a 9x13-inch 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. This will take about 30 minutes.
Sugar: 10g
:
Calcium: 405mg
Calories: 482kcal
Carbohydrates: 33g
Cholesterol: 96mg
Fat: 27g
Fiber: 3g
Iron: 3mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 2g
Potassium: 643mg
Protein: 27g
Saturated Fat: 14g
Sodium: 1226mg
Vitamin A: 1105IU
Vitamin C: 11mg
