Directions:
- In a large nonstick skillet or wok, stir-fry pork and onion in oil for 3-4 minutes or until pork is no longer pink; drain and keep warm. In the same skillet, combine the enchilada sauce, peanuts, chocolate chips, raisins, garlic, cumin and red pepper flakes. Cook and stir over medium heat for 2-3 minutes or until chocolate is melted.
- Pour into a blender; cover and process until smooth. Return to skillet. Stir in corn and pork mixture; cook until heated through.
- Spoon pork mixture down one half of each tortilla; fold remaining side over filling. Serve with lettuce, sour cream and green onions Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 443.59 Kcal (1857 kJ) | ||
| Calories from fat | 160.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.8g | 27% | |
|---|---|---|---|
| Cholesterol | 103.64mg | 35% | |
| Sodium | 337.28mg | 14% | |
| Potassium | 759.47mg | 16% | |
| Total Carbs | 40.56g | 14% | |
| Sugars | 6.84g | 27% | |
| Dietary Fiber | 4.72g | 19% | |
| Protein | 31.33g | 63% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 3.1mg | 17% | |
| Calcium | 106.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 155.69 Kcal (652 kJ) | ||
| Calories from fat | 56.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 27% | |
|---|---|---|---|
| Cholesterol | 36.38mg | 35% | |
| Sodium | 118.38mg | 14% | |
| Potassium | 266.56mg | 16% | |
| Total Carbs | 14.24g | 14% | |
| Sugars | 2.4g | 27% | |
| Dietary Fiber | 1.66g | 19% | |
| Protein | 11g | 63% | |
| Vitamin C | 1.9mg | 9% | |
| Iron | 1.1mg | 17% | |
| Calcium | 37.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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