Shredded Pork Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Pork Shoulder roast about 3 lbs2 TBSP Flour2 tbsp butter1 cup chicken broth4 oz tomato sauce2 cups instant rice2 tbsp butter1 can black beans2 cups shredded cheeseSour CreamGuacamoleFlour Tortillas
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
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
Nutritional Info 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
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