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Barbecue Pork Enchilada Bake

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By Betty Crocker Kitchens
Updated Feb 18, 2014
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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
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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

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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

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
3
*Percent Daily Values are based on a 2,000 calorie diet.
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