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Queso Pork Enchiladas

 Queso Pork Enchiladas
My husband took these to work, and now the guys always ask for them. They’re restaurant-style, rich and spicy, and you can prepare them with cooked chicken or beef, too. —Anna Rodriguez, Bethpage, New York
6 ServingsPrep: 30 min. Bake: 30 min.


  • 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 boneless country-style pork ribs (from 2 pounds boneless ribs)
  • 12 flour tortillas (6 inches), warmed
  • 2-1/2 cups (10 ounces) shredded Mexican cheese blend, divided
  • Shredded lettuce and chopped tomatoes, optional


  • 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.

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Queso Pork Enchiladas (continued)

Nutritional Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.