Pork Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
12 oz - Pork Tenderloin1 can - Rotel Tomatoes20 - Corn Tortillas1 cup - fat free sour cream1 can - 97% Fat Free Cream of Celery Soup2 cups - shredded Cheddar Cheese2 Tbsp - Cilantro1 Tsp - Cumin
Preheat oven to 350 degrees.
Fry each tortilla in the canola oil for about a minute, turning throughout. Place aside.
Heat shredded pork tenderloin in a saucepan with 1 can Rotel Tomatoes and 1 tsp Cumin.
Place 1 cup of fat free sour cream, 1 can of Cream of Celery Soup and chopped Cilantro into sauce pan and heat throughly.
Layer each tortilla with a pinch of cheddar cheese, 1.5 ounces of pork and roll, placing seam side down into cooking dish.
Spread the cream cheese/soup mixture on top of the enchiladas, sprinkle with remaining cheese and bake for 30 minutes or until cheese is melted.
Serving Size: Makes 20 enchiladas
Number of Servings: 20
Recipe submitted by SparkPeople user DIVINGDI.
Fry each tortilla in the canola oil for about a minute, turning throughout. Place aside.
Heat shredded pork tenderloin in a saucepan with 1 can Rotel Tomatoes and 1 tsp Cumin.
Place 1 cup of fat free sour cream, 1 can of Cream of Celery Soup and chopped Cilantro into sauce pan and heat throughly.
Layer each tortilla with a pinch of cheddar cheese, 1.5 ounces of pork and roll, placing seam side down into cooking dish.
Spread the cream cheese/soup mixture on top of the enchiladas, sprinkle with remaining cheese and bake for 30 minutes or until cheese is melted.
Serving Size: Makes 20 enchiladas
Number of Servings: 20
Recipe submitted by SparkPeople user DIVINGDI.
Nutritional Info Amount Per Serving
- Calories: 182.5
- Total Fat: 9.2 g
- Cholesterol: 27.9 mg
- Sodium: 162.7 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 1.8 g
- Protein: 10.2 g
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