Pork EnchiladasSubmitted by: ROSIE19531
IntroductionOne of our family favorites. The meat can be made ahead of time. One of our family favorites. The meat can be made ahead of time.
1 lb boneless pork shoulder roast
2 cups sharp cheddar cheese reduced fat
1 cup nonfat sour cream
12 yellow corn tortillas king size
2 14 oz cans of stewed tomatoes
1 can 14.5 oz mild enchilada sauce
1/4 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp chili powder
3 garlic cloves minced
4 Tbsp olive oil, divided
1 whole onion chopped
1/2 cup cilantro leaves and stems (not chopped)
Heat oil in pan and cook garlic until light brown. Then brown pork roast in this oil. Once brown, place roast in crock-pot.
Chop onion and place onions, stewed tomatoes and cilantro over roast. Cook on high for three hours and low until tender.
Shred pork in bowl with approximately 1 cup of cooking juice from the crock-pot with 1 cup shredded cheese and 1 cup of sour cream (I used the Kitchen aid blender with the paddle).
Spread ½ cup of enchilada sauce over bottom of 8” x 13” Pyrex baking dish.
Heat pan with 1 Tbsp oil and warm tortillas and then place 1/3 cup of shredded pork mixture in each tortilla, roll it and place in baking dish.
Spread remaining enchilada sauce over enchiladas and top with remaining cheddar cheese. Bake for 35 minutes and serve with refried beans and rice if desired.
Number of Servings: 12
Recipe submitted by SparkPeople user ROSIE19531.