Pork Enchiladas

My hubby has the great hobby of smoking meat.  My favorite is the shredded pork.  But what to do with all of the leftovers?  Here is a great recipe that I came up with after combining and tweaking several that I found.  It is a nice way to put a Mexican twist on a BBQ meat.

3 cups shredded cooked pork                         
1 (10 ounce) can enchilada sauce               
1/2 teaspoon onion powder                        
1 cup reduced fat sour cream                        
2 cups shredded cheese
1 (10.75 ounce) can tomato soup  
1/4 teaspoon garlic powder  
1/2 teaspoon ground cumin  
8 (7 inch) flour tortillas  

Preheat oven to 350 degrees.  Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, 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.  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.  Bake in preheated oven until hot and bubbly, about 30 minutes. 

No comments:

Post a Comment

Thank you for leaving a comment, I appreciate you taking the time, and read every one!