Santa Fe Red Chile Enchiladas

2 Reviews
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Yield
4 servings (serving size: 1/2 tortilla stack)
By Robb Walsh
July 2002
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 294
  • Caloriesfromfat 28%
  • Fat 9.1g
  • Satfat 2.8g
  • Monofat 2.9g
  • Polyfat 1.7g
  • Protein 19.7g
  • Carbohydrate 37.6g
  • Fiber 6.4g
  • Cholesterol 38mg
  • Iron 2.7mg
  • Sodium 605mg
  • Calcium 195mg

How to Make It

Step 1

Preheat oven to 350°.

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.

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Ratings & Reviews

rstarrlemaitre's Review

zillyons
July 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's Review

rstarrlemaitre
January 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.