Santa Fe Red Chile Enchiladas

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

Yield: 4 servings (serving size: 1/2 tortilla stack)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 28%
  • Fat: 9.1g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 19.7g
  • Carbohydrate: 37.6g
  • Fiber: 6.4g
  • Cholesterol: 38mg
  • Iron: 2.7mg
  • Sodium: 605mg
  • Calcium: 195mg

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.
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