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Santa Fe Red Chile Enchiladas

Yield 4 servings (serving size: 1/2 tortilla stack)
This classic presentation features chile sauce, tortillas, and shredded pork layered and baked with cheese.

Ingredients

  • 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
  • 1 3/4 cups New Mexican Red Chile Sauce
  • 6 (6-inch) corn tortillas
  • 1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.

  5. Bake at 350° for 20 minutes or until thoroughly heated. Cut each tortilla stack in half.