Enchilada Chops

Jun 05, 2023June 5, 20230 14

Spicy and delicious Enchilada Chops recipe for dinner tonight

by The Chefin Pork

Prep

5 min

Cook

25 min

Ready In

30 min

Level

Easy

Rating

Ingredients

	6 boneless pork chops , thin cut
	1 can hot enchilada sauce ( I used Old El Paso Hot )
	1 cup monterey jack cheese ( shredded )
	1/4 cup onion ( finely chopped )

Nutrision Information

Servings Per Recipe

Calories

438

Sugar

Fat

27g

Enchilada Chops are a twist on the classic Mexican dish that is sure to spice up your dinner routine. This dish features thin cut boneless pork chops smothered in hot enchilada sauce, topped with finely chopped onions, and shredded cheese. The pork chops are baked in the oven until they are cooked through and the cheese is melted and bubbly. This dish is perfect for those nights when you want something quick and easy that's packed with flavor.

Instructions

1.	Preheat the oven to 375°F (190°C).
2.	Place the pork chops in a baking dish and top with the enchilada sauce.
3.	Sprinkle the finely chopped onion on top of the sauce.
4.	Bake for 20 minutes or until the pork chops are cooked through.
5.	Remove from the oven and sprinkle the shredded Monterey Jack cheese over the top.
6.	Return to the oven and bake for another 5 minutes or until the cheese is melted and bubbly.
7.	Let the chops rest for a few minutes before serving.

PROS

Enchilada Chops are a delicious and easy-to-make dinner that can be ready in under 30 minutes.

The combination of spicy enchilada sauce, savory pork chops, and melted cheese is sure to please everyone at the dinner table.

CONS

This dish is high in calories and fat due to the cheese and pork chops.

For those watching their fat and calorie intake, this dish may not be the best choice.

HEALTH & BENEFITS

While this dish is not the healthiest, it does contain protein from the pork chops and calcium from the cheese.
If you are looking for a healthier alternative, you could use chicken breast instead of pork chops and reduce the amount of cheese used.