Luna's Red Chile and Pork over Stuffing

1. 1

   Trim all the fat from the pork and cut into 1/2 inch cubes.

2. 2

   Spray large skillet with vegetable spray and brown pork.

3. 3

   Add enchilada sauce and set to simmer for 10 minutes.

4. 4

   Prepare stuffing per package instructions omitting margarine.

5. 5

   You may need to add more water depending on the consistancy you like.

6. 6

   I usually make it with butter or margarine per the instructions, but this is my lower fat version.

7. 7

   Serve stuffing with red chile and pork over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.