Thursday, January 27, 2011

Pulled Pork Enchiladas

  • 1 LB Pork tenderloin (mine was about 19 oz)
  • 1 cup water + bullion cube (or 1 cup broth)
  • 1 TBSP minced onion
  • 1 tsp Garlic powder
  • 1/2 tablespoon ground cumin
  • 1 tsp teaspoons chili powder
  • 1/2 teaspoon seasoning salt
  • 1/2 cup (~1/2 bottle) Taco Bell mild sauce
  • 1 tsp snipped fresh cilantro
  • 1/2 cup fat free shredded cheddar cheese
  • 5 8 inch flour tortillas (taco sized)
  • Snipped fresh cilantro
  • Diced tomato or quartered grape tomatoes (optional)
  • Sour cream (optional)

Directions

  1. Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork, broth, onion, garlic, cumin, chili powder, and salt. Cover and cook on low for 4-6 hours.
  2. Preheat oven to 400°F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.
  3. In a large bowl combine pork, 1/3 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, shredded cheese and the 1 tablespoon snipped cilantro. Set aside.
  4. In a medium bowl combine the remaining enchilada sauce, 2-3 TBSP of the reserved cooking liquid. Spread about 1/2 cup of enchilada mixture in the bottom of a 3-quart rectangular baking dish; set aside. (Add more liquid/mild sauce if needed)
  5. Divide pork mixture among tortillas, placing meat near the edge of each tortilla. Roll up tortillas. Secure w/ toothpicks if necessary. Place filled tortillas in the prepared baking dish (place tortillas close together); top with the remaining enchilada sauce mixture. Cover with foil; bake for 25 minutes.
  6. Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream.

    Makes 5 servings (1 large enchilada)
Nutrition (no sour cream)
Calories 233
Fat 4g
Cholesterol 60mg
Sodium 1335mg
Potassium 4mg
Carbs 22g
Fiber 2g
Protein 28g


*Test Kitchen Tip:At this point, the meat and cooking liquid can be refrigerated overnight before assembling enchiladas. The cooking liquid will thicken. To serve, pour cooking liquid into a small saucepan; heat over low heat until boiling. Continue as directed in Steps 3 through 6.

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