Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Robb Walsh
Recipe by Cooking Light July 2002


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

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.