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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 805.6
  • Total Fat: 49.3 g
  • Cholesterol: 157.5 mg
  • Sodium: 736.0 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 6.1 g
  • Protein: 45.7 g

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

Submitted by: FURNERDAWN04

Introduction

A Homemade enchilada sauce is easy to spice just right for your tastes. This is a family favorite. Make with chicken, beef or pork! A Homemade enchilada sauce is easy to spice just right for your tastes. This is a family favorite. Make with chicken, beef or pork!
Number of Servings: 10

Ingredients

    1 Pork Shoulder roast about 3 lbs
    2 TBSP Flour
    2 tbsp butter
    1 cup chicken broth
    4 oz tomato sauce
    2 cups instant rice
    2 tbsp butter
    1 can black beans
    2 cups shredded cheese
    Sour Cream
    Guacamole
    Flour Tortillas

Tips

You can make with corn tortillas as well. Just as good. You can also fry them in oil instead of baking them to make a crispy, chimichanga style enchilada. (My families favorite way).


Directions

Make Enchilada Sauce:
In saucepan, melt 2 Tbsp butter, add flour, and stir until browned. quickly stir in chicken broth and tomato sauce, and chili powder. Stir until mixture thickens and bubbles.

Place pork roast in crock pot, and cover with enchilada sauce. Cook on LOW 7-9 hours or until meat falls apart.

Remove meat, and shred.

Heat Flour tortillas. Place meat, rice, beans, and cheese in tortilla. Roll and place in a 9x13 pan. Cover with sauce, and sprinkle with leftover cheese. Bake at 350 until cheese is melted and bubbly.

Serve with Sour Cream and Guacamole.

Serving Size: Makes 10 Enchiladas






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