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Queso Pork Enchiladas Exps57361 Sd2401786a02 10 3bc Rms 3

Queso Pork Enchiladas

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

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 chiles
  • 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 shredded Mexican cheese blend, divided
  • Shredded lettuce and chopped tomatoes, optional

Directions

  • 1. In a large skillet, combine 3/4 cup queso dip, 1/2 cup enchilada sauce, green chiles, water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
  • 2. Spread 2/3 cup sauce mixture into a greased 13x9-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.
  • 3. 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.

Nutrition Facts

2 enchiladas (calculated without optional ingredients): 705 calories, 41g fat (17g saturated fat), 139mg cholesterol, 1951mg sodium, 44g carbohydrate (3g sugars, 3g fiber), 45g protein.

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