Pork & Pepper Jack Enchiladas

Prep Time: 25 min  |  Cook Time: 30 min  |  Servings: 4  |  Calories: 617
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Pork & Pepper Jack Enchiladas
Prep Time
25 min
Cook Time
30 min

Give this recipe a try and we’re sure you’ll enjoy all of the robust flavors from sautéed green peppers, onion and pork tenderloins made with enchilada sauce, Sargento® Shredded Pepper Jack Cheese and cilantro all wrapped up in hearty flour tortillas.

  • 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
  • 2 (10 oz.) cans mild enchilada sauce, divided
  • 1-3/4 cups (7 oz.) Sargento® Shredded Pepper Jack Cheese, divided
  • 8 (6-inch) flour tortillas
  • 3/4 cup chopped cilantro or green onions, divided
  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.

Serving Size 4

Calories 617

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 27.50g 45%
Sat. Fat 12.70g 55%
Mono Unsat. Fat 9.20g
Poly Unsat. Fat 3.10g
Cholesterol 118mg 41%
Sodium 1577mg 63%
Total Carbohydrate 47g 15%
Dietary Fiber 4g 12%
Sugars 0g
Protein 42g
Vitamin A 180RE
Vitamin C 60mg 100%
Calcium 434mg 39%
Iron 4mg 22%