Ingredients

• 2 cups shredded cooked pork
• 1 , 10 ounce
• 0.5 teaspoons onion powder
• 1 cup reduced fat sour cream
• 1 , 4 ounce
• 2 cups shredded Colby-Monterey Jack cheese
• 1 , 10.75 ounce
• 0.25 teaspoons garlic powder
• 0.5 teaspoons ground cumin
• 6 , 7 inch

Instructions

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

Nutrition per serving