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Recipes

Pork & Two Pepper Jack Cheese Enchiladas

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INGREDIENTS

  • 2 tsp. canola or vegetable oil
  • 1 red or green bell pepper, chopped
  • 1/2 cup chopped onion
  • 1 small pork tenderloin (3/4 to 1 lb.), cut into 1/2-inch chunks
  • 2 tsp. ground cumin
 

DIRECTIONS

  • 1

    Heat oil in a large nonstick skillet over medium heat. Add bell pepper and onion; sauté 5 minutes. Add pork and cumin; sauté 7 to 8 minutes or until pork is no longer pink in center and vegetables are tender. Remove from heat; stir in 1/2 cup enchilada sauce; set aside to cool for 5 minutes.

  • 2

    Spread 1/2 cup enchilada sauce in bottom of 13 x 9-inch baking dish. Stir 1 cup cheese and 1/2 cup cilantro into pork mixture. Spoon a heaping 1/3 cup mixture down center of each tortilla. Roll up; place seam side down in dish. Spread remaining enchilada sauce evenly over enchiladas. Cover dish with foil.

  • 3

    Bake in a preheated 375°F oven 25 minutes or until heated through. Uncover; top with remaining cheese. Continue baking 5 minutes or until cheese is melted. Garnish with remaining 1/4 cup cilantro.

Pork & Two Pepper Jack Cheese Enchiladas

SUMMARY

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Yield: Serves: 4

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 632

Total Fat 29.7g

Saturated Fat 11.1g

Trans Fat 10.9g

Polyunsaturated Fat 2.7g

Cholesterol 123g

Sodium 1470g

Carbohydrates 46g

Protein 44g

Dietary Fiber 4g

Vitamin A 180g

Vitamin C 60g

Calcium 409g

Iron 4g