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Ingredients

2 cups shredded cooked pork 1 (10 ounce) can enchilada sauce ½ teaspoon onion powder 1 cup reduced fat sour cream 1 (4 ounce) can chopped green chilies 2 cups shredded Colby-Monterey Jack cheese 1 (10.75 ounce) can condensed tomato soup ¼ teaspoon garlic powder ½ teaspoon ground cumin 6 (7 inch) flour tortillas

Nutrition Info

495.3 calories carbohydrate: 32.4 g cholesterol: 105.5 mg fat: 26.4 g fiber: 2 g protein: 32.5 g saturatedFat: 15 g servingSize: - sodium: 1246.8 mg sugar: 5.2 g transFat: : - unsaturatedFat: : -

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 9x13 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.

6 servings

One of my favorite ways to use up leftover pork.