Pork Enchiladas with Lime rice

3 pounds pork ternderloin
2 cups white rice
.5 oz lime juice
2 small can Enchilada sauce
1 cup reduced fat sour cream
6 large flour tortillas
2 cups Mexican cheese blend

In morning or day before, place pork roast in crock pot. Cover with 1 Can of the enchilada sauce and dry onion soup mix. Add a little water but don't add too much as this will make it's own juice. cook on low for 8 hours. Let cool, shred pork with two big forks, drain excess liquid.
In the last 30 minutes steam rice with water and lime juice.

Using a pie pan and 2 plates, pour some enchilada sauce in pie plate, leave one empty, and put the shredded cheese on the other. Dip your tortilla to cover with sauce on both sides, place on empty plate, fill with meat mixture and rice, top with shredded cheese. Roll up tortilla, tucking in the ends. Place in baking dish. Continue wth rest of tortillas Mix sour cream with the remaining enchilada sauce, spread over the enchiladas then top with remaing cheese and bake at 350 for approximately one hour or until browned and bubbly.

Serve with more salsa and sour cream



Number of Servings: 10

Recipe submitted by SparkPeople user BINNY89.