- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Yield: Serves: 4
- 3/4 lb. ground pork or beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 cans (10 oz. each) enchilada sauce, divided
- 2 cups (8 oz.) Sargento® Artisan Blends® Shredded Authentic Mexican Cheese, divided
- 1/2 cup chopped cilantro, divided
- 8 (6 to 7-inch) flour tortillas
Cook meat with onion and garlic in a large nonstick skillet over medium heat until no longer pink, about 5 minutes; drain. Stir in 1/2 cup enchilada sauce; simmer 5 minutes, stirring occasionally. Remove from heat.
Spoon 1/2 cup enchilada sauce in bottom of a 13 x 9-inch baking dish. Stir 1 cup cheese and 1/4 cup cilantro into meat mixture. Spoon about 1/3 cup mixture down center of each tortilla. Roll up; place seam-sides down in dish. Spoon remaining enchilada sauce over tortillas, spreading to cover. Cover dish with foil.
Bake in a preheated 375°F oven 20 to 25 minutes or until heated through. Uncover; top with remaining cheese. Continue baking 5 minutes or until cheese is melted. Top with remaining 1/4 cup cilantro.
Amount Per Serving
Total Fat 42.8g
Saturated Fat 18.4g
Trans Fat 10.1g
Polyunsaturated Fat 1.8g
Dietary Fiber 3g
Vitamin A 110RE
Vitamin C 6mg