Using the remaining 1/2 pork loin from our last recipe I made yummolicious enchilladas!
Stir together
1 can cream of mushroom soup, 3/4c sour cream, ¾c milk, 1T garlic, 1T ginger,
1T onion powder
Combine shredded
pork with 10oz thawed spinach
Add together
¾ the cream mixture to the pork
(I also used left
over corn I had sautéed the night before, and ½ can roasted tomatoes with
onion, celery)
Stuff into
tortillas, top with cheese then roll up and place, seem down in baking dish.
Smother with
remaining cream sauce
Bake at 350
for 30 minutes
Add cheese
on top and bake for 15 more minutes
Serve and ENJOY!
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