Slow cooker pork enchilada casserole
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Slow cooker pork enchilada casserole calories by ingredient
Number of Servings: 6
Ingredients
-
Corn Tortillas, 6 tortillas, soft taco "king size"
Mexican Four Cheese light, 2 cup
Cacique Crema Mexicana (Cream), 1 cup
Pork Shoulder (pork butt, picnic roast), 2.5 cup, shredded
Yellow Sweet Corn, Canned, 1 can (12 oz)
Sweet peppers (bell), 1 medium diced
La Victoria Enchilada Sauce, 4 cup
Tips
You can use green or red sauce. I prefer green, the nutrition facts are calculated with the green sauce.
Directions
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.