Enchiladas Aztecas

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Serves: 4
Ingredients: 
1 1/2 lbs. pork loin chops
1 Tbs. vegetable oil
1 small onion, chopped
3/4 cup slivered almonds
1/2 cup bottled chili sauce
1/2 oz. unsweetened chocolate
1 can (8 oz.) tomato sauce
Tabasco Sauce
4 corn tortillas
1 cup dairy sour cream
Preparation: 

Trim bone and fat from chops. Cut meat into 1/2-inch cubes. In skillet, heat oil; fry pork over high heat, turning, until browned; lower heat to medium. Add onion and 1/2 cup almonds; cook, stirring, until onion is tender. Add chili sauce, chocolate and 1/2 of the tomato sauce; heat, stirring, until chocolate melts. Add Tabasco to taste. Fry tortillas in oiled skillet until they begin to crisp. Remove to paper towels. Spoon pork mixture onto tortillas; roll up and place in baking dish, seam sides down. Bake 15 minutes at 400 degrees. Stir sour cream; spoon in strips over tortillas. Dollop remaining tomato sauce over sour cream strips. Sprinkle with almonds. Bake 5 minutes longer or until hot through.

Nutritional Info: 

Calories 398; Fat 23 g; Sat Fat 7.2 g; Mono Fat 11.3 g; Poly Fat 3 g; Protein 29 g; Carb 20 g; Fiber 3 g; Cholesterol 88 mg; Sodium 589 mg; Calcium 129 mg; Potassium 844 mg; Vitamin E 4.9 mg* ;

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  • 1 1/2 lbs. pork loin chops
  • 1 Tbs. vegetable oil
  • 1 small onion, chopped
  • 3/4 cup slivered almonds
  • 1/2 cup bottled chili sauce
  • 1/2 oz. unsweetened chocolate
  • 1 can (8 oz.) tomato sauce
  • Tabasco Sauce
  • 4 corn tortillas
  • 1 cup dairy sour cream
Trim bone and fat from chops. Cut meat into 1/2-inch cubes. In skillet, heat oil; fry pork over high heat, turning, until browned; lower heat to medium. Add onion and 1/2 cup almonds; cook, stirring, until onion is tender. Add chili sauce, chocolate and 1/2 of the tomato sauce; heat, stirring, until chocolate melts. Add Tabasco to taste. Fry tortillas in oiled skillet until they begin to crisp. Remove to paper towels. Spoon pork mixture onto tortillas; roll up and place in baking dish, seam sides down. Bake 15 minutes at 400 degrees. Stir sour cream; spoon in strips over tortillas. Dollop remaining tomato sauce over sour cream strips. Sprinkle with almonds. Bake 5 minutes longer or until hot through.