Pork and Vegetable Enchiladas

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Nutritional Info

Servings Per Recipe: 30
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

View full nutritional breakdown of Pork and Vegetable Enchiladas calories by ingredient

Number of Servings: 30

Ingredients

30 Corn Torillas (~70 cal each)

2.8 lb Ground Pork

2 Sweet Bell Peppers, chopped

4 c Vidalia Onion, chopped

3 T Cilantro, chopped

1 head Roasted Garlic, sliced

16 oz Corn (thawed, frozen)

2 bottles Ortega Chipotle Taco Sauce

4 Cans (10 oz) Enchilada Sauce

2 c. Low Fat Mexican Cheese

Directions

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.