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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 481.5
  • Total Fat: 17.4 g
  • Cholesterol: 79.2 mg
  • Sodium: 1,379.3 mg
  • Total Carbs: 44.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 36.3 g

View full nutritional breakdown of Pulled Pork Enchiladas calories by ingredient
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Pulled Pork Enchiladas

Submitted by: NYNIANE

Introduction

I "invented" this recipe one day when I was going to make turkey enchiladas but discovered that my frozen leftover turkey was, in fact, pulled pork. A few adjustments to the recipe, and some improvised homemade red sauce, and a new family favorite was born. I "invented" this recipe one day when I was going to make turkey enchiladas but discovered that my frozen leftover turkey was, in fact, pulled pork. A few adjustments to the recipe, and some improvised homemade red sauce, and a new family favorite was born.
Number of Servings: 5

Ingredients

    1 T canola oil
    1 med onion, chopped
    2 cloves garlic, minced
    about 1 lb. pulled pork from loin (I use leftover)
    1 chipotle pepper in adobo sauce
    1 cup chunky salsa
    salt and pepper to taste (about 1/2 t, respectively)
    1/4 t cumin
    1 cup mexican cheese, shredded (Kraft 2% blend)
    Enchilada sauce, red (small can or make your own)
    10 tortillas, Mission fajita size flour, 6"

Tips

This has a kick to it... serve with sour cream to tame it down a bit.


Directions

Preheat oven to 400.

Heat oil in large skillet. Sautee onion and garlic until onion is tender. Add pork. Mince 1 chipotle pepper (small food processor works well). Add that and 1 T of chipotle to mixture. Stir in salsa, salt, pepper, cumin, and 1/4 cup of the cheese.

Spray a 9x13 dish with cooking spray. Spread the bottom with enchilada sauce. Wrap 10 tortillas in damp paper towel and microwave for 1 minute.

Scoop 1/4 cup of pork mixture on tortilla and roll. Place seam side down in baking dish. Repeat for all 10 tortillas. Spoon any remaining meat on top. Spoon enchilada sauce evenly over all 10, and top with remaining 3/4 cup cheese.

Cover with foil and bake 25 minutes. Remove foil and bake another 5 minutes, until cheese is set and all is bubbly goodness.

Serving Size: Makes 10 enchiladas, or 5 2-enchilada servings

Number of Servings: 5

Recipe submitted by SparkPeople user NYNIANE.






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