QUESO PORK ENCHILADAS

Queso Pork Enchiladas image

My husband took these restaurant-style enchiladas to work, and now the guys always ask for them. They're rich and spicy, and you can prepare them with cooked chicken or beef, too. -Anna Rodriguez, Bethpage, New York

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 jar (15-1/2 ounces) salsa con queso dip, divided
1 can (10 ounces) enchilada sauce, divided
1 can (4 ounces) chopped green chilies
1/3 cup water
2 tablespoons reduced-sodium taco seasoning
4 cups cubed cooked boneless country-style pork ribs (from 2 pounds boneless ribs)
12 flour tortillas (6 inches), warmed
2-1/2 cups shredded Mexican cheese blend, divided
Shredded lettuce and chopped tomatoes, optional

Steps:

In a large skillet, combine 3/4 cup queso dip, 1/2 cup enchilada sauce, green chilies, water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes., Spread 2/3 cup sauce mixture into a greased 13x9-in. baking dish. Stir pork into remaining sauce mixture. Place 1/3 cup pork mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in prepared dish. Combine remaining queso dip and enchilada sauce; pour over enchiladas., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until heated through. Serve with lettuce and tomatoes if desired. Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 705 calories, Fat 41g fat (17g saturated fat), Cholesterol 139mg cholesterol, Sodium 1951mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 45g protein.