Saturday, June 4, 2011

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. 

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