Queso Pork Enchiladas

By carvalhohm

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

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 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.

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.

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

2 enchiladas (calculated without optional ingredients) equals 705 calories, 41 g fat (17 g saturated fat), 139 mg cholesterol, 1,951 mg sodium, 44 g carbohydrate, 3 g fiber, 45 g protein.