Fiesta Pork Enchiladas
Fiesta Pork Enchiladas Fiesta Pork Enchiladas

Create a South of the Border style dinner, while saving time by using a slow cooker.

30M 8H 8H 30M 8
Nutrition facts: 781 50G 145MG 1257MG 45G 4G 45G
Ingredients: 1 Boneless rolled Boston pork roast (about 3 pounds) 2 10 oz. cans mild or hot enchilada sauce, divided 2 teaspoons ground cumin ½ teaspoon salt ¼ teaspoon ground cinnamon 8 Package of enchilada-size tortillas (16 ounces) 1-16 oz. can Reduced-sodium black beans, rinsed and drained 1 large onion (about 12 ounces), chopped (2 cups) 1 package Schnucks finely shredded Mexican cheese blend To taste Refrigerated prepared guacamole Instructions: In 5- to 6-quart slow cooker, add roast; pour 1 can enchilada sauce over pork. Cover slow cooker with lid and cook on low 7 to 8 hours or on high 3-1/2 to 4 hours. Transfer roast from cooking liquid to large bowl; remove any string. With 2 forks, shred pork. Stir in cumin, salt and cinnamon. Strain cooking liquid in slow cooker into pie plate or wide, shallow bowl. Skim off and discard fat. Stir 1/2 cup cooking liquid into pork. Preheat oven to 375°F. Spread 1/2 cup cooking liquid in 13 x 9-inch glass or ceramic baking dish to coat. Dip 1 tortilla into cooking liquid in pie plate, turning to coat both sides. Place tortilla on work surface. Spoon about 1/2 cup pork mixture down center of tortilla; sprinkle with 3 tablespoons black beans, 1/4 cup onion and 1/4 cup cheese. Fold sides of tortilla over filling, then place, seam side down, in prepared baking dish. Repeat with remaining tortillas, cooking liquid, pork, beans, onion and cheese, placing enchiladas very close together in dish. Pour remaining can enchilada sauce over enchiladas and sprinkle with remaining cheese. Cover enchiladas with aluminum foil. Bake 30 minutes. Remove foil and bake 12 to 15 minutes longer or until top is lightly browned. To serve, top enchiladas with guacamole, tomato and/or cilantro, if desired.

Fiesta Pork Enchiladas

Dinner, One-Pot Wonder, Pork, Slow Cooker

Create a South of the Border style dinner, while saving time by using a slow cooker.

8H 30M

8

Create a South of the Border style dinner, while saving time by using a slow cooker.

Ingredients

  • 1 Boneless rolled Boston pork roast (about 3 pounds)
  • 2 10 oz. cans mild or hot enchilada sauce, divided
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 8 Package of enchilada-size tortillas (16 ounces)
  • 1-16 oz. can Reduced-sodium black beans, rinsed and drained
  • 1 large onion (about 12 ounces), chopped (2 cups)
  • 1 package Schnucks finely shredded Mexican cheese blend
  • To taste Refrigerated prepared guacamole

Instructions

  1. In 5- to 6-quart slow cooker, add roast; pour 1 can enchilada sauce over pork. Cover slow cooker with lid and cook on low 7 to 8 hours or on high 3-1/2 to 4 hours. Transfer roast from cooking liquid to large bowl; remove any string. With 2 forks, shred pork. Stir in cumin, salt and cinnamon. Strain cooking liquid in slow cooker into pie plate or wide, shallow bowl. Skim off and discard fat. Stir 1/2 cup cooking liquid into pork.
  2. Preheat oven to 375°F. Spread 1/2 cup cooking liquid in 13 x 9-inch glass or ceramic baking dish to coat. Dip 1 tortilla into cooking liquid in pie plate, turning to coat both sides. Place tortilla on work surface. Spoon about 1/2 cup pork mixture down center of tortilla; sprinkle with 3 tablespoons black beans, 1/4 cup onion and 1/4 cup cheese. Fold sides of tortilla over filling, then place, seam side down, in prepared baking dish. Repeat with remaining tortillas, cooking liquid, pork, beans, onion and cheese, placing enchiladas very close together in dish.
  3. Pour remaining can enchilada sauce over enchiladas and sprinkle with remaining cheese. Cover enchiladas with aluminum foil. Bake 30 minutes. Remove foil and bake 12 to 15 minutes longer or until top is lightly browned. To serve, top enchiladas with guacamole, tomato and/or cilantro, if desired.

Nutrition Facts

781 CALORIES Per Serving

FAT: 50G

SATURATED FAT: 23G

CHOLESTEROL: 145MG

SODIUM: 1257MG

CARBOHYDRATES: 45G

FIBER: 4G

PROTEIN: 45G

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