Preparation:
In 12-inch nonstick skillet, heat 1 teaspoon oil over medium high heat and
brown pork 4 minutes. Remove and set aside.
In same skillet, heat remaining 1 teaspoon oil over medium heat and cook
bell
peppers and onion 9 minutes or until tender. Return pork to skillet; add
garlic and cook 1 minute. Stir in lime juice and 1/2 cup Ragu Light Pasta
Sauce; heat through.
Fill each tortilla with 1/2 cup pork mixture and evenly sprinkle with
cheese;
roll up. Heat remaining pasta sauce and serve over enchiladas.
Servings: 6 |
