One of my favorite ways to use up leftover pork.
Ingredients
- cooked pork: 2 cups (shredded)
- enchilada sauce: 1 can (10 ounce can)
- onion powder: 0.5 tsp
- reduced fat sour cream: 1 cup
- green chilies: 1 can (4 ounce can, chopped)
- Colby-Monterey Jack cheese: 2 cups (shredded)
- condensed tomato soup: 1 can (10.75 ounce can)
- garlic powder: 0.25 tsp
- ground cumin: 0.5 tsp
- flour tortillas: 6 piece (7 inch)
Metric Conversion
Stages of cooking
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Preheat an oven to 350 degrees F (175 degrees C).
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Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
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Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
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Bake in preheated oven until hot and bubbly, about 30 minutes.
