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