BARBECUE PORK ENCHILADA BAKE

Barbecue Pork Enchilada Bake image

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 11

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)

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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.
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.
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 Facts : Calories 490, Carbohydrate 47 g, Fat 2 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1220 mg