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Add a photoServings: 4
Ingredients
- 2 c. chicken stock
- 1 c. lowfat sour cream
- 1 c. Salsa Verde
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x recipe Roasted Pork And Caramelized Onion Filling (see recipe)
- 12 x Corn Tortillas (see recipe)
- 1 c. water
- 1 tsp extra virgin olive oil
- 1/2 lb queso Fresco cheese crumbled
- 1 Tbsp. minced fresh cilantro leaves
Directions
- Preheat the oven to 400 degrees. Grease a large rectangle oven-proof pan with the oil.
- In a mixing bowl, combine the chicken stock, lowfat sour cream and salsa. Season with salt and pepper. Mix well. Spread 1 c. of the mix over the bottom of the prepared pan. Spread 1/4 c. of the filling over 1/4 of each tortilla. Roll the tortillas up firmly.
- Place the tortillas, seam-side down, next to each other in the prepared pan. Spread the remaining lowfat sour cream mix over the rolled tortillas. Cover the pan with parchment paper and aluminum foil. Place in the oven and cook for 10 min. Remove the foil and continue to cook for 15 min. Remove from the oven and cold slightly before serving.
- Place 2 of the enchiladas in the center of each serving plate. Spoon some of the pan sauce over the top of the enchiladas. Crumble the cheese over the top. Garnish with the cilantro. Serve hot.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 4 servings | |
| Calories 371 | |
| Calories from Fat 150 | 40% |
| Total Fat 17.12g | 21% |
| Saturated Fat 7.58g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 742mg | 31% |
| Potassium 537mg | 15% |
| Total Carbs 44.1g | 12% |
| Dietary Fiber 5.8g | 19% |
| Sugars 6.76g | 5% |
| Protein 10.97g | 18% |
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