1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese
How to Make It
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 1 1/2 minutes on each side or until done. Remove pork; shred with 2 forks.
Add oil to pan; heat over medium-high heat. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Remove from heat; stir in shredded pork, oregano, salt, and pepper.
Spread 1/4 cup New Mexican Red Chile Sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 2 tortillas over sauce; top evenly with half of pork mixture and 1/2 cup sauce. Repeat procedure, ending with tortillas. Spread remaining sauce over tortillas. Sprinkle with cheese.
Bake at 350° for 20 minutes or until thoroughly heated. Cut each tortilla stack in half.
I was disappointed in these. I found that sauce to be grainy from the 1/2 cup of chile powder, and it overwhelmed from the flavor of the pork in the filling. There also definitely needed to be more cheddar. Would not make again.
Excellent enchiladas - I'd make them again for a weeknight or weekend supper. I had previously made & frozen some carnitas, so I used that meat and it worked out well. I also opted to pre-cut the tortillas in half to make serving a bit neater. I reduced the honey from 3 to 1.5 Tbsp for the sauce.
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