Santa Fe Red Chile Enchiladas

This classic presentation features chile sauce, tortillas, and shredded pork layered and baked with cheese.


4 servings (serving size: 1/2 tortilla stack)

Recipe from

Cooking Light

Nutritional Information

Calories 294
Caloriesfromfat 28 %
Fat 9.1 g
Satfat 2.8 g
Monofat 2.9 g
Polyfat 1.7 g
Protein 19.7 g
Carbohydrate 37.6 g
Fiber 6.4 g
Cholesterol 38 mg
Iron 2.7 mg
Sodium 605 mg
Calcium 195 mg


Cooking spray
8 ounces boneless center-cut loin pork chops (about 1/4 inch thick)
1/2 teaspoon vegetable oil
1 cup chopped onion
3 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
6 (6-inch) corn tortillas
1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese


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.

Robb Walsh,

Cooking Light

July 2002
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