Looking for Mexican dinner? Then bake this pork enchilada made using cheese, Old El Paso® flour tortillas and sauce.
Barbecue Pork Enchilada Bake
- Prep Time 20 min
- Total 40 min
- Servings 8
- Ingredients 11
Ingredients
- 1 1/2 lb pulled smoked pork
- 1 cup barbecue sauce
- 1/4 cup sliced green onions (4 medium)
- 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 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)
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
-
Step2In 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.
-
Step3Cover 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.
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Step4Meanwhile, in medium bowl, toss coleslaw mix, radishes, white barbecue sauce and cilantro until mixed. Spoon coleslaw mixture over enchiladas. Sprinkle with queso fresco.
Nutrition
490
Calories
22g
Total Fat
28g
Protein
47g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 490
- Total Fat
- 22g
- 0%
- Saturated Fat
- 10g
- 0%
- Sodium
- 1220mg
- 0%
- Total Carbohydrate
- 47g
- 0%
- Dietary Fiber
- 2g
- 0%
- Protein
- 28g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 1/2 Starch; 2 Vegetable; 2 1/2 Lean Meat; 2 1/2 Fat;Carbohydrate Choice
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