- Cooking spray
- 8 ounces Match pork, thawed
- 1/2 teaspoon canola oil
- 1 cup chopped onion
- 3 minced garlic cloves
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 and 3/4 cups New Mexican Red Chile Sauce
- 6 (6-inch) corn tortillas
- 1/4 cup shredded Daiya cheddar
2. Heat the canola oil in a skillet over medium-high heat. Add the onion and saute for 4 minutes. Add the garlic; saute for 1 minute. Remove from heat and stir in the shredded pork, dried oregano, salt, and black pepper.
3. Spread 1/4 cup New Mexican Red Chile Sauce in the bottom of an 11x7-inch baking dish coated with cooking spray. Place 2 of the tortillas over the sauce. Top evenly with half of the pork mixture and 1/2 cup red sauce. Repeat the layers - 2 tortillas, the remaining pork mixture, and 1/2 cup sauce - and top each stack with a final tortilla. Spread evenly with the final 1/2 cup red sauce, and sprinkle with the Daiya cheddar.
4. Bake at 350 degrees for 20 minutes. Cut each tortilla stack in half.
4 servings (1/2 a tortilla stack), Calories 294
Sadly, I was disappointed with the flavor of this dish. I found that the red chile sauce dominated to the detriment of everything else, so that I could hardly taste the pork mixture (which smelled so good when mixed with the onions and oregano during preparation) the cheddar on top, or even the tortillas. I guess that makes me a green chile sauce girl all the way, since I really enjoyed my green chile enchiladas. However, if you've made the red chile sauce and really loved it, then this dish is for you.
Update: I enjoyed these much better reheated the next day for lunch - perhaps the flavors had time to coalesce, but the red sauce was no longer so dominant. My preference is still for the green over the red enchiladas, however.