30 Minute: Pork Enchiladas
| | Ingredients |
Recipes Home
Make Printer Friendly | 6 (8 inch) flour tortillas
1 tablespoon vegetable oil
1 cup diced Lunds & Byerly?s Fresh Cut Fajita Mix
2 cloves garlic, pressed
1 pound ground pork
salt and pepper to taste
2 tablespoons Urban Accents? Mesa Rosa Chipotle, divided
2 (10 ounce) packages Lunds and Byerly?s Beer Cheese Soup
2 cups shredded Manchego cheese
2 tablespoons minced cilantro
2 roma tomatoes, diced
| | Preparation | Preheat oven to 350F.
Stack tortillas; wrap in foil and warm in oven for 10 minutes.
While tortillas warm; heat oil in large nonstick skillet over medium high heat. Add fajita mix, garlic, ground pork, salt, pepper and 1 tablespoon chipotle seasoning. Cook until pork is no longer pink (8-10 minutes). Drain and discard any grease.
In small saucepan heat soup and remaining chipotle seasoning.
Divide ground pork mixture in center of tortillas. Sprinkle 1 ½ cups cheese over pork; roll each tortilla into a cylinder.
Spray an 8 inch square baking dish with cooking spray. Spoon ½ cup soup mixture in bottom of baking dish. Arrange enchiladas, seam side down in baking dish. Pour remaining soup over enchiladas; sprinkle with remaining cheese. Bake uncovered 20 minutes. Sprinkle with cilantro and diced tomatoes.
Amount: 4 servings
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| | Courtesy of: Exec. Chef Sue Erickson, Lunds & Byerly's |
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