Santa Fe Red Chile Enchiladas

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

Preparation

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.