BBQ Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 pounds boneless pork loin(trimmed and cut into 2 inch cubes)2 cups BBQ sauce, divided2 cups Monterey Jack cheese, divided1 cup onion, coarsely chopped 8 large low carb tortillas
Preheat oven to 300. Lightly grease 9x13 Pyrex. In large bowl, toss pork chunks with 1 cup BBQ sauce. Spread in single layer in Pyrex and cover tightly with foil. Cook about an hour.
Remove pork from oven and let cool covered for 30 minutes. Remove foil. When pork is cool enough to handle, shred (use your hands for easiest results). Toss 1 cup shredded cheese with pork mixture.
Preheat over to 350. Warm tortillas. Lightly grease a fresh 9x13 Pyrex. Spoon 1/8 of the pork and cheese mixture in the center of each tortilla. Fold up and place in pan, seam side down. Spread remaining BBQ sauce on top. Sprinkle onions over sauce. Bake for 20 minutes.
Remove enchiladas from oven and top with remaining cheese. Return to oven until cheese is bubbly, about 5 minutes
Serving Size: Makes 8 servings
Remove pork from oven and let cool covered for 30 minutes. Remove foil. When pork is cool enough to handle, shred (use your hands for easiest results). Toss 1 cup shredded cheese with pork mixture.
Preheat over to 350. Warm tortillas. Lightly grease a fresh 9x13 Pyrex. Spoon 1/8 of the pork and cheese mixture in the center of each tortilla. Fold up and place in pan, seam side down. Spread remaining BBQ sauce on top. Sprinkle onions over sauce. Bake for 20 minutes.
Remove enchiladas from oven and top with remaining cheese. Return to oven until cheese is bubbly, about 5 minutes
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 318.0
- Total Fat: 16.8 g
- Cholesterol: 71.3 mg
- Sodium: 888.3 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 7.4 g
- Protein: 28.0 g
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