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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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I was looking for something like fajitas, but not to messy to eat. I surfed around this site and created this from several other recipes. Thanks to all those who inspired this recipe. Ingredients:
2 lbs pork tenderloin, cut into bite size pieces |
2 tablespoons canola oil, divided |
1 medium jalapeno pepper, seeded and diced |
1/3 cup fresh cilantro, chopped |
1 tablespoon cornstarch |
2 teaspoons chili powder |
1/2 teaspoon salt |
1 teaspoon paprika |
1 teaspoon sugar |
1/2 teaspoon onion powder |
1/2 teaspoon red pepper flakes |
1/2 teaspoon cumin |
2 teaspoons fresh garlic, minced |
1 medium red bell pepper, sliced |
1 medium green pepper, sliced |
1 medium yellow onion, sliced |
20 ounces diced tomatoes with green chilies |
1 (10 1/2 ounce) can 98% fat-free cream of chicken soup |
1/2 cup salsa |
1 1/2 cups reduced-fat mexican cheese blend |
8 corn tortillas |
Directions:
1. Combine first 14 ingredients in a large zip top bag, mix well, refrigerate over night for best flavor.
2. Combine soup, rotel tomatoes, and salsa.
3. Heat 1 tablespoon oil in a large non-stick skillet and cook pork until just about done. Add peppers and onion and cook an additional 10 minutes.
4. Spray the bottom on a 9x13 pan with cooking spray.
5. Layer tortillas, soup mixture, meat mixture, then cheese.
6. Repeat ending with the cheese.
7. Cover with foil and cook at 350 for30 minutes. Remove foil and cook an additional 10 minutes or till bubbling. Remove from oven and let sit about 10 minutes.
8. I would have preferred to make this a bit more spicy, but I am the only one in my family that likes it that way. Serve with sour cream if desired.
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