Santa Fe Red Chile Enchiladas

Name: Santa Fe Red Chile Enchiladas
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); ½ teaspoon vegetable oil; 1 cup chopped onion; 3 garlic cloves, minced; 1 teaspoon dried oregano; ¼ teaspoon salt; ⅛ teaspoon black pepper; 1 ¾ cups New Mexican Red Chile Sauce; 6 (6-inch) corn tortillas; ¼ cup (1 ounce) shredded reduced-fat sharp cheddar cheese

2 Ratings
2 Reviews

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

By Robb Walsh

Recipe by Cooking Light July 2002

Gallery

Recipe Summary

Yield:

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

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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

Nutrition Facts

Per Serving:

294 calories; calories from fat 28%; fat 9.1g; saturated fat 2.8g; mono fat 2.9g; poly fat 1.7g; protein 19.7g; carbohydrates 37.6g; fiber 6.4g; cholesterol 38mg; iron 2.7mg; sodium 605mg; calcium 195mg.

Sort by: Newest

Newest Oldest

rstarrlemaitre

07/09/2011

I was disappointed in these. I found that sauce to be grainy from the 1/2 cup of chile powder, and it overwhelmed from the flavor of the pork in the filling. There also definitely needed to be more cheddar. Would not make again.

zillyons

01/16/2011

Excellent enchiladas - I'd make them again for a weeknight or weekend supper. I had previously made & frozen some carnitas, so I used that meat and it worked out well. I also opted to pre-cut the tortillas in half to make serving a bit neater. I reduced the honey from 3 to 1.5 Tbsp for the sauce.

Back to Santa Fe Red Chile Enchiladas

All Reviews for Santa Fe Red Chile Enchiladas

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Santa Fe Red Chile Enchiladas

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Santa Fe Red Chile Enchiladas

Account

Santa Fe Red Chile Enchiladas

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Santa Fe Red Chile Enchiladas