Pork Enchilada From The Queen of Clean

Queen of Clean Linda Cobb

Do you have a busy week ahead? Looking for a quick and delicious meal? This is it!

EASIEST PORK ENCHILADAS – Let your slow cooker do the work

INGREDIENTS:

Choose a cut of pork that is well marbled (butt, shoulder, even ribs) Size dependent on number of people you are serving. 

One onion coarsely chopped

3 cloves chopped garlic

1 can Enchilada Sauce, red or green; spiciness to your preference

Tortillas

DIRECTIONS:

Scatter chopped onion and garlic in the bottom of the slow cooker
Place pork on top

Pour over Enchilada Sauce

Cook on low for 7 hours until tender and easily shredded
Remove for slow cooker with a slotted spoon and save the juice

To assemble, layer the shredded pork in the tortilla. Add a little of the juice from the slow cooker and roll.

At this point you can roll and place in a casserole , add additional enchilada sauce over the top, sprinkle on grated cheese. Bake at 350 degrees until hot, bubbly and the cheese is melted. Usually about 20 - 30 minutes.

OR

You can make them your own by adding one or more of the following things: rice, well drained and rinsed black beans, drained corn, green onions etc. Roll, place in casserole and bake as above. 

Before serving sprinkle on green onions or black olives 

I love to add brown rice in them to absorb all the yummy broth the pork cooked in. Green chilies are also good in them.

Be sure and save the slow cooker juice for leftovers. When re-warming the pork, add some of the juice to keep it moist.

For a speedy clean up use a throw away pan. I get the Steamer pans, which are closed to 9 x 13, at the warehouse store.