Santa Fe Red Chile Enchiladas

Cooking spray
8 ounces boneless center-cut loin pork chops (about 1/4 inch thick)
1/2 teaspoon vegetable oil
1 cup chopped onion
3 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
1 3/4 cups New Mexican Red Chile Sauce
6 (6-inch) corn tortillas
1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese

Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 1 1/2 minutes on each side or until done. Remove pork; shred with 2 forks.

Add oil to pan; heat over medium-high heat. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Remove from heat; stir in shredded pork, oregano, salt, and pepper.

Spread 1/4 cup New Mexican Red Chile Sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 2 tortillas over sauce; top evenly with half of pork mixture and 1/2 cup sauce. Repeat procedure, ending with tortillas. Spread remaining sauce over tortillas. Sprinkle with cheese.

Bake at 350° for 20 minutes or until thoroughly heated. Cut each tortilla stack in half.

Yield: 4 servings (serving size: 1/2 tortilla stack)

CALORIES 294 FAT 9.1g FIBER 6.4g

New Mexican Red Chile Sauce

1/2 teaspoon vegetable oil
1/2 cup finely chopped onion
1/2 cup New Mexico chile powder
1 garlic clove, minced
1 cup canned crushed tomatoes
3 tablespoons honey
1 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14 1/2-ounce) can vegetable broth

Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes. Add chile powder and garlic; sauté 1 minute. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat, and simmer 10 minutes.
Yield: 3 cups (serving size: 1/4 cup)
CALORIES 43 FAT 1.3 FIBER 2.1g