Cheesy Pork Enchiladas with Guacamole
Simple Southwest Salad
Ingredients
- 1½ (12-oz) containers fully cooked sauceless pulled pork (such as Curly’s)
- 1 (15-oz) can green enchilada sauce, divided
- 1½ cups shredded Mexican-blend cheese, divided
- ¾ cup chopped red onion, divided
- 6 low-carb soft taco-size flour tortillas (such as Mission)
- 1 jalapeño pepper, sliced (see Note)
- 1 avocado, mashed
- 3 Tbsp lime juice
- 2 Tbsp chopped fresh cilantro
- ¼ tsp pepper
- 1 large tomato, chopped
Instructions
- Preheat oven to 350°F. Stir together pork, ¼ cup sauce, ½ cup cheese, and ½ cup onion.
- Spread ½ cup sauce into a 13- x 9-inch baking dish. Spoon pork mixture down center of each tortilla; roll up, and place, seam sides down, in baking dish.
- Top with remaining sauce, 1 cup cheese, and jalapeño.
- Cover and bake 20 minutes or until cheese is browned and bubbly and sauce is bubbly.
- Meanwhile, stir together avocado, ¼ cup onion, lime juice, cilantro, and pepper. Serve guacamole and tomatoes over enchiladas.
Side Dish Ingredients
- ⅓ cup fire-roasted corn
- ¼ cup Ranch dressing
- ½ tsp chili powder
- 2 (5-oz) pkg mixed baby greens
- 1 bell pepper, sliced
Side Dish Instructions
- Cook corn in a skillet coated with cooking spray over medium-high heat 3 to 4 minutes or until lightly browned.
- Meanwhile, stir together dressing and chili powder in a bowl. Add greens, bell pepper, and corn; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
465
|
60
|
525
|
| Fat (g) | 29 | 4 | 33 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 21 | 2 | 23 |
| Carb (g) | 24 | 6 | 30 |
| Fiber (g) | 9 | 2 | 11 |
| Sodium (mg) | 1018 | 133 | 1151 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
