Slow cooker pork enchilada casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Corn Tortillas, 6 tortillas, soft taco "king size" Mexican Four Cheese light, 2 cupCacique Crema Mexicana (Cream), 1 cupPork Shoulder (pork butt, picnic roast), 2.5 cup, shreddedYellow Sweet Corn, Canned, 1 can (12 oz) Sweet peppers (bell), 1 medium dicedLa Victoria Enchilada Sauce, 4 cup
Spoon enchilada sauce into the bottom of a 6 qt slow cooker. Make a layer of
- 2 tortillas, then spread another spoon of enchilada sauce to keep them moist
- half the meat
- half the peppers
- half can of corn
Spread enchilada sauce over the layer then half the crema
Repeat
Top second layer with the last 2 tortillas, remaining enchilada sauce and cover it all with cheese.
Cook on low for 6-8 hours until the cheese is bubbly and the edges get crispy,
Serving Size: makes 6 3-4 inch squareish servings
Number of Servings: 6
Recipe submitted by SparkPeople user SLEEPAWAYCAMPR.
- 2 tortillas, then spread another spoon of enchilada sauce to keep them moist
- half the meat
- half the peppers
- half can of corn
Spread enchilada sauce over the layer then half the crema
Repeat
Top second layer with the last 2 tortillas, remaining enchilada sauce and cover it all with cheese.
Cook on low for 6-8 hours until the cheese is bubbly and the edges get crispy,
Serving Size: makes 6 3-4 inch squareish servings
Number of Servings: 6
Recipe submitted by SparkPeople user SLEEPAWAYCAMPR.
Nutritional Info Amount Per Serving
- Calories: 513.0
- Total Fat: 30.0 g
- Cholesterol: 97.9 mg
- Sodium: 1,532.0 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 4.1 g
- Protein: 25.9 g
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