|Ground pork||1 Pound|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Enchilada sauce||1 Can (10 oz), divided|
|Canned chopped green chilies||2 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|6 inch corn tortillas||6|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Sliced green onion||2 Tablespoon|
Crumble pork into 1 1/2-quart casserole.
Add chopped onion.
Microwave at High for 5 to 7 minutes, or until pork is no longer pink, stirring twice to break apart.
Stir in 1/4 cup enchilada sauce, the chilies and cumin.
Soften tortillas conventionally as directed on package.
Place one-sixth of pork mixture in center of each tortilla.
Roll up, enclosing filling.
Arrange enchiladas seam-side down in 9-inch square baking dish.
Pour remaining enchilada sauce over enchiladas.
Sprinkle with cheese and sliced green onion.
Microwave at 70% (Medium High) for 5 to 7 minutes, or until heated through and cheese melts, rotating dish once or twice.
Serving size: Complete recipe
Calories 2251 Calories from Fat 1268
% Daily Value*
Total Fat 140 g215.8%
Saturated Fat 65 g324.9%
Trans Fat 0 g
Cholesterol 447.6 mg149.2%
Sodium 2821.5 mg117.6%
Total Carbohydrates 124 g41.2%
Dietary Fiber 12.2 g48.9%
Sugars 2.9 g
Protein 112 g224.4%
Vitamin A 152.2% Vitamin C 51.8%
Calcium 112.6% Iron 59.7%
*Based on a 2000 Calorie diet