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Enchilada Stack Recipe

Enchilada Stack Recipe

4 servings



12 ounces boneless pork tenderloin, cubed

1/2 cup each: chopped onion, tomato

1 can pinto beans, rinsed, drained

1 can chopped green chilies, drained

1 1/2 teaspoons ground cumin

1/4 teaspoon pepper

5 corn tortillas

Enchilada Sauce

1/2 cup each: shredded reduced-fat Cheddar cheese, fat free sour cream


Cook pork in 2 inches simmering water in medium saucepan, covered, until cooked, about 10 minutes, drain. Shred finely. Sauce onion in lightly greased medium skillet until tender, 3 to 4 minutes. Add shredded pork, tomato, beans, chilies, cumin, and pepper, cook over medium heat until hot, 3 to 4 minutes.


Place 1 tortilla in bottom of 1-quart souffle dish or casserole, top with 1/4 of the pork mixture and 1/2 cup Enchilada Sauce. Repeat layers three times, sprinkle with cheese. Bake, covered, at 350 degrees until hot, 25 to 30 minutes, let stand 5 minutes. Cut into 4 wedges, serve with sour cream.

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