Shredded Pork Enchiladas

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 244.9
  • Total Fat: 8.9 g
  • Cholesterol: 48.1 mg
  • Sodium: 880.4 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 21.4 g

View full nutritional breakdown of Shredded Pork Enchiladas calories by ingredient
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Number of Servings: 10

Ingredients

    2 lbs boneless pork roast
    1 1/2 cups salsa verde
    1 (2 ounce) packet dry onion soup mix
    1/2 cup shredded low fat shredded Mexican blend cheese
    1 c. roasted, skinned red and green bell peppers
    1/2-3/4 fat free cup sour cream
    1 tablespoon chili-garlic sauce (optional)
    10 small corn tortillas
    1 (10 ounce) can enchilada sauce

Directions

In morning or day before, place pork roast in crock pot. Cover with about 1 Cup of the salsa and dry onion soup mix. You can also add a little water but don't add too much as this will make it's own juice. cook on low for 8 hours or until it can easily be pulled aart by a fork. Let cool, shred pork with two big forks, drain excess liquid. Add the rest of the salsa, the sour cream and the garlic chili sauce.
Take three plates and pour some enchilada sauce on one plate, leave one empty, and put the shredded cheese on the other. Warm tortillas in microwave oven so they are pliable. Dip your tortilla to cover with sauce on both sides, place on empty plate, fill with some of the meat mixture and top with peppers. Roll up tortilla and place in baking dish. Continue until you run out of mixture or room in pan. Pour remaining enchilada sauce and shredded cheese on top and bake at 350 for approximately one hour or until browned and bubbly. Garnish with black olives and green onion (if desired). Serve with more salsa and sour cream.


Number of Servings: 10

Recipe submitted by SparkPeople user KEEYAHWE.

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