Pork Enchiladas

Ingredients

• 2 cups colby-monterey jack cheese shredded
• 10.8 ounce condensed tomato soup canned
• 10 ounce enchilada sauce canned
• 6 7-inch flour tortillas ()
• 0.3 teaspoon garlic powder 
• 4 ounce chilies green chopped canned
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon onion powder 
• 1 cup reduced fat cream sour
• 2 cups fatty pork shredded cooked

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
3. Pour a thin layer of the tomato soup mixture into a 9x13 baking dish.
4. Spread pork mixture down the center of each tortilla.
5. Roll tortillas to enclose filling; place seam side down in the baking dish.
6. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
7. Bake in preheated oven until hot and bubbly, about 30 minutes.