Options

Format:
Include:
PRINT
See more
Santa Fe Red Chile Enchiladas

Santa Fe Red Chile Enchiladas

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

Cooking Light JULY 2002

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

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

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.

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
advertisement

Go to full version of

Santa Fe Red Chile Enchiladas recipe

advertisement