Skip to Content

Menu

Barbecue Pork Enchilada Bake

Barbecue Pork Enchilada Bake

Write a Review
Ask a Question

Jump to Recipe
Save

By Betty Crocker Kitchens

Updated Feb 18, 2014

Barbecue Pork Enchilada Bake

Barbecue Pork Enchilada Bake

Write a Review
Ask a Question

Prep Time 20 min
Total 40 min
Servings 8
Ingredients 11

Save
Share
Print
Keep Screen On

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.

Try These Next

© 2024 ®/TM General Mills All Rights Reserved