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Ingredients
- 6 x White-corn tortillas, (6 inch)
- 2 x Cooked pork loin chops, thinly sliced
- 2 c. (8 ounce.) shredded Monterey Jack cheese with peppers, divided
- 3 Tbsp. Minced fresh cilantro
- 1 c. Salsa
- Â Â Lowfat sour cream
Directions
- Microwave tortillas wrapped in wax paper at high for 30 seconds or possibly till hot. Arrange pork slices down center of tortillas. Sprinkle proportionately with one c. cheese and cilantro. Roll up and place seam side down, in a lightly greased 3 qt baking disk. Bake enchiladas at 350 degrees for 10 min or possibly thoroughly heated. Top with salsa and remaining 1 c. of cheese. Bake 10 more min or possibly till cheese melts. Serve with lowfat sour cream if you like.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 554g | |
| Calories 1071 | |
| Calories from Fat 688 | 64% |
| Total Fat 76.47g | 96% |
| Saturated Fat 45.85g | 183% |
| Trans Fat 0.0g | |
| Cholesterol 259mg | 86% |
| Sodium 2293mg | 96% |
| Potassium 1137mg | 32% |
| Total Carbs 18.2g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 1.16g | 1% |
| Protein 76.19g | 122% |
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