Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     olive or vegetable oil -- divided
     3/4  pound         center cut boneless pork loin -- cut into thin
                        -- strips
   3                    red -- yellow and/or green
                        -- bell peppers, cut
                        -- into thin strips
   1      medium        onion -- sliced
   1      tablespoon    finely chopped garlic
   1      tablespoon    lime juice
   1      jar           Ragu Light Pasta Sauce -- divided (27.5
                        -- ounces)
   6                    flour tortillas -- heated (6-inch)
     1/2  cup           shredded cheddar cheese -- (about 2 ounces)

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