Pork Enchiladas

Ingredients

• 2 cups shredded cooked pork
• 1 (10 ounce) can enchilada sauce
• 1/2 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
• 1/4 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 6 (7 inch) flour tortillas

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. Bake in preheated oven until hot and bubbly, about 30 minutes.

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