Pork and Squash Enchiladas

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  • Makes: 6 servings
  • Serving Size: 2 enchiladas each
  • Prep: 25 mins
  • Bake: 25 mins 350°F

Pork and Squash Enchiladas

Directions

  1. Preheat oven to 350 degrees F. In a large nonstick skillet heat 1 tablespoon olive oil over medium heat. Add pork; cook and stir. Add onion slices and additional oil, if necessary. Add drained tomatoes and chili powder; cook and stir for 2 minutes to heat through and blend flavors.
  2. Pour 1/3 cup enchilada sauce into a 3-quart rectangular baking dish; tilt dish to coat bottom with sauce. Stack tortillas and wrap in damp paper towels. Microwave on 100% power (high) about 40 seconds or until warm and softened. Top a tortilla with a slightly rounded tablespoon of the squash, about 1/4 cup of the pork mixture and sprinkle with 1 tablespoon of the cheese. Roll up; place seam-side down in prepared baking dish. Repeat with remaining tortillas.
  3. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Cover and bake about 25 minutes or until heated through and cheese melts. If desired, serve with sour cream and cilantro.

From the Test Kitchen

If desired, top with salsa before serving.

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Nutrition Facts (Pork and Squash Enchiladas)

  • Per serving:
  • 397 kcal ,
  • 18 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 85 mg chol. ,
  • 893 mg sodium ,
  • 31 g carb. ,
  • 5 g fiber ,
  • 7 g sugar ,
  • 29 g pro.
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