Slow cooker pork enchilada casserole

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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
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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.

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