Pork Enchiladas
Serving Size / Yield
6 servings
Ingredients
- 1 1/2 C. cooked pork, cubed
- 1 C. shredded Monterey Jack cheese
- 1/2 C. chopped onion
- one 10 3/4-oz. can condensed tomato soup
- one 10 3/4-oz. can condensed cream of mushroom soup
- one 10-oz. can hot enchilada sauce
- 12 tortillas
Directions
Combine meat 1/2 cup cheese, and onion. Set aside. In a saucepan, combine soups and enchilada sauce, then heat to boiling. Quickly dip tortillas in sauce. Divide meat mixture among tortillas and roll up. Place in 12x7 1/2x2-inch baking dish. Top with remaining sauce and sprinkle with remaining cheese. Bake in 350 degree oven for 25-30 minutes.
