Pork and Vegetable Enchiladas
- Number of Servings: 30
Ingredients
30 Corn Torillas (~70 cal each)2.8 lb Ground Pork2 Sweet Bell Peppers, chopped4 c Vidalia Onion, chopped3 T Cilantro, chopped1 head Roasted Garlic, sliced16 oz Corn (thawed, frozen)2 bottles Ortega Chipotle Taco Sauce4 Cans (10 oz) Enchilada Sauce2 c. Low Fat Mexican Cheese
Saute onions and bell peppers until soft. Set aside. Brown the pork, then add the taco sauce and let simmer. Mix the pork, onions, peppers, corn, garlic, and cilantro together in a bowl.
Pour some of the enchilada sauce into a large oven-safe pan, enough to cover the bottom of the pan. This recipe is large, and will require more than one pan.
Place ~1/3 c of the pork mixture into a tortila, roll and place the seam down in the pan. Repeat until all of the tortillas and pork are used.
Pour more enchilada sauce over the tops of the enchiladas, making sure to coat all of the tortilla surfaces. Sprinkle with the cheese.
Bake at 400ºF until the cheese starts to brown.
Makes 30 enchiladas
Number of Servings: 30
Recipe submitted by SparkPeople user MIESLDRU.
Pour some of the enchilada sauce into a large oven-safe pan, enough to cover the bottom of the pan. This recipe is large, and will require more than one pan.
Place ~1/3 c of the pork mixture into a tortila, roll and place the seam down in the pan. Repeat until all of the tortillas and pork are used.
Pour more enchilada sauce over the tops of the enchiladas, making sure to coat all of the tortilla surfaces. Sprinkle with the cheese.
Bake at 400ºF until the cheese starts to brown.
Makes 30 enchiladas
Number of Servings: 30
Recipe submitted by SparkPeople user MIESLDRU.
Nutritional Info Amount Per Serving
- Calories: 252.4
- Total Fat: 11.5 g
- Cholesterol: 32.3 mg
- Sodium: 370.4 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 1.3 g
- Protein: 11.6 g
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