Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
Pour a thin layer of the tomato soup mixture into a 9×13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
Bake in preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts (per serving)
| 495 | Calories |
| 26g | Fat |
| 32g | Carbs |
| 33g | Protein |
