Pork Enchildas + Spanish Rice Dinner (2)

Pork Roast (1-1/2 lbs)
Salsa (1 cup)
Cilantro (1 Tbsp)
Water (1 cup)
Corn Tortillas (12 enchilada-size)
Enchilada Sauce (1-28 oz can)
Kraft Mexican Cheese Mix (2 cups)
Black Olives (10 large)
White Rice (1 cup)

Crockpot Pork:
* Add pork, salsa, cilantro, and water to crockpot - cover and cook on high for three hours (or low for six hours)
Enchiladas:
* Using a strainer spoon, remove the pork from the cooking sauce (leave sauce in crockpot - we'll use it!)
* Let pork cool for 5-10 minutes, then shred
* Pour 1/4 cup Enchilada Sauce in bottom of glass casserole baking dish
* Wrap pork in tortillas (we'll make seven so eye how much pork to put in each tortilla)
* Put each enchilada in casserole dish, side-by-side
* Pour remaining enchilada sauce over enchiladas
* Top enchiladas with cheese
* Slice olives, then sprinkle on enchiladas
* Cover with aluminum foil and bake at 350 degrees for 15 minutes
* Remove from oven, turn oven off, remove foil from enchiladas, and return to oven for five minutes
Spanish Rice:
* Pour remaining cooking sauce from crockpot into medium saucepan
* Add 1 cup white rice
* Bring to boil on medium heat, cover, reduce heat and simmer lightly for 20 minutes
* Remove from heat and let sit for 5 minutes (covered)
Serve Enchiladas with Spanish rice, and possibly some refried beans, for a yummy "Mexican" dinner!
(one enchilada = 1 serving, eye the rice)


Number of Servings: 12

Recipe submitted by SparkPeople user JOYBEE81.