Barbecue Pork Enchilada Bake

Looking for Mexican dinner? Then bake this pork enchilada made using cheese, Old El Paso® flour tortillas and sauce.

  • Prep Time 20 min
  • Total Time 40 min
  • Servings 8

Ingredients

1 1/2
lb pulled smoked pork
1
cup barbecue sauce
1/4
cup sliced green onions (4 medium)
1
package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1
can (10 oz) Old El Paso™ mild red enchilada sauce
1 1/2
cups shredded Monterey Jack cheese (6 oz)
3
cups coleslaw mix (from 16-oz bag)
1
cup thinly sliced radishes
1/2
cup white barbecue sauce
1/4
cup chopped fresh cilantro
1
cup crumbled queso fresco cheese (4 oz)

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In medium bowl, mix pork, barbecue sauce and onions. Spoon pork filling down center of each tortilla; roll up. Place, seam side down, in baking dish. Spoon enchilada sauce over filled enchiladas.
  • 3 Cover with foil; bake 30 to 35 minutes or until sauce is bubbly. Uncover; sprinkle with Monterey Jack cheese. Bake 5 minutes or until cheese is melted.
  • 4 Meanwhile, in medium bowl, toss coleslaw mix, radishes, white barbecue sauce and cilantro until mixed. Spoon coleslaw mixture over enchiladas. Sprinkle with queso fresco.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
,
% Daily Value
Total Fat
22g
22%
(Saturated Fat
10g,
10%
),
Sodium
1220mg
1220%;
Total Carbohydrate
47g
47%
(Dietary Fiber
2g
2%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 1/2 Starch; 2 Vegetable; 2 1/2 Lean Meat; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.