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Easy Pork Enchiladas Recipe
|Canned green chile enchilada sauce||28 Ounce (1 Can)|
|Flour tortillas||1 Dozen|
|Pork roast||2 Cup (32 tbs), cooked and cubed (You May Use Leftovers)|
|Black beans||1 Can (10 oz), drained|
|Mozzarella cheese||4 Cup (64 tbs), divided|
Calories 429 Calories from Fat 188
% Daily Value*
Total Fat 21 g32.4%
Saturated Fat 8.4 g42.1%
Trans Fat 0 g
Cholesterol 59.8 mg
Sodium 809.3 mg33.7%
Total Carbohydrates 36 g11.9%
Dietary Fiber 5.4 g21.7%
Sugars 1.8 g
Protein 24 g47.4%
Vitamin A 12.9% Vitamin C 2%
Calcium 24% Iron 15.1%
*Based on a 2000 Calorie diet
Pour a little bit of the green chile enchilada sauce in a 9 x 13 baking pan, just enough to cover the bottom.
Tear up 6 of the tortillas into bite size pieces and layer the bottom of the pan.
Top with pork, black beans and 2 cups mozzarella cheese.
Cover with about one half of the remaining enchilada sauce; tear up the last 6 tortillas and place on top.
Pour on the remaining enchilada sauce and top with 1 to 2 cups of mozzarella cheese.
Bake for about 40 minutes, or until it is heated thoroughly.