Santa Fe Red Chile Enchiladas

• Cooking spray
• 8 ounces boneless center-cut loin pork chops (about 1/4 inch thick)
• 1/2 teaspoon vegetable oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 6 (6-inch) corn tortillas
• 1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese

1. Preheat oven to 350u0b0.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 1 1/2 minutes on each side or until done. Remove pork; shred with 2 forks.
3. Add oil to pan; heat over medium-high heat. Add onion; saute 4 minutes or until tender. Add garlic; saute 1 minute. Remove from heat; stir in shredded pork, oregano, salt, and pepper.
4. Spread 1/4 cup New Mexican Red Chile Sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 2 tortillas over sauce; top evenly with half of pork mixture and 1/2 cup sauce. Repeat procedure, ending with tortillas. Spread remaining sauce over tortillas. Sprinkle with cheese.
5. Bake at 350u0b0 for 20 minutes or until thoroughly heated. Cut each tortilla stack in half.

cooking spray, center, vegetable oil, onion, garlic, oregano, salt, black pepper, corn tortillas, cheddar cheese

Taken from www.myrecipes.com/recipe/santa-fe-red-chile-enchiladas (may not work)