Ingredients
1 jar (15-1/2 ounces) salsa con queso dip, divided1 can (10 ounces) enchilada sauce, divided1 can (4 ounces) chopped green chiles1/3 cup water2 tablespoons reduced-sodium taco seasoning4 cups cubed cooked boneless country-style pork ribs (from 2 pounds boneless ribs)12 flour tortillas (6 inches), warmed2-1/2 cups shredded Mexican cheese blend, dividedShredded lettuce and chopped tomatoes, optional
Preparation
In a large skillet, combine 3/4 cup queso dip, 1/2 cup enchilada sauce, green chiles, water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
Spread 2/3 cup sauce mixture into a greased 13x9-in. baking dish. Stir pork into remaining sauce mixture. Place 1/3 cup pork mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in prepared dish. Combine remaining queso dip and enchilada sauce; pour over enchiladas.
Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until heated through. Serve with lettuce and tomatoes if desired.
