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Queso Pork Enchiladas

My husband took these restaurant-style enchiladas to work, and now the guys always ask for them. They’re rich and spicy, and you can prepare them with cooked chicken or beef, too. —Anna Rodriguez, Bethpage, New York
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 jar (15-1/2 ounces) salsa con queso dip, divided
  • 1 can (10 ounces) enchilada sauce, divided
  • 1 can (4 ounces) chopped green chilies
  • 1/3 cup water
  • 2 tablespoons reduced-sodium taco seasoning
  • 4 cups cubed cooked boneless country-style pork ribs (from 2 pounds boneless ribs)
  • 12 flour tortillas (6 inches), warmed
  • 2-1/2 cups shredded Mexican cheese blend, divided
  • Shredded lettuce and chopped tomatoes, optional

Directions

  • In a large skillet, combine 3/4 cup queso dip, 1/2 cup enchilada sauce, green chilies, water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
  • Spread 2/3 cup sauce mixture into a greased 13x9-in. baking dish. Stir pork into remaining sauce mixture. Place 1/3 cup pork mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in prepared dish. Combine remaining queso dip and enchilada sauce; pour over enchiladas.
  • Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until heated through. Serve with lettuce and tomatoes if desired.
    Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts
2 enchiladas (calculated without optional ingredients): 705 calories, 41g fat (17g saturated fat), 139mg cholesterol, 1951mg sodium, 44g carbohydrate (3g sugars, 3g fiber), 45g protein.

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