Course : Enchiladas
Serves: 4
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2 teaspoons olive or vegetable oil -- divided
3/4 pound center cut boneless pork loin -- cut into thin strips
3 medium red -- yellow and/or green bell peppers, cut into thin strips
1 medium onion -- sliced
1 tablespoon garlic finely chopped
1 tablespoon lime juice
1 jar Ragu Light Pasta Sauce -- divided (27.5 ounces)
6 tortillas flour tortillas -- heated (6-inch)
1/2 cup shredded cheddar cheese -- (about 2 ounces)

Preparation / Directions:

In 12-inch nonstick skillet, heat 1 teaspoon oil over medium high heat and brown pork 4 minutes. Remove and set aside. In same skillet, heat remaining 1 teaspoon oil over medium heat and cook bell peppers and onion 9 minutes or until tender. Return pork to skillet; add garlic and cook 1 minute. Stir in lime juice and 1/2 cup Ragu Light Pasta Sauce; heat through. Fill each tortilla with 1/2 cup pork mixture and evenly sprinkle with cheese; roll up. Heat remaining pasta sauce and serve over enchiladas. Servings: 6

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