Rating: 4 stars
57 Ratings
  • 5 star values: 18
  • 4 star values: 25
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 2

One of my favorite ways to use up leftover pork.

Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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 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.

  • Bake in preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts

495 calories; protein 32.5g; carbohydrates 32.4g; fat 26.4g; cholesterol 105.5mg; sodium 1246.8mg. Full Nutrition
Advertisement