Thursday, April 9, 2009

Verde Pork Enchiladas

One of the blogs I follow, Gumbo Ya Ya, had a really good sounding recipe posted recently for Pork Chili Verde. You might remember me mentioning last week a recipe I had planned to make but was missing a main ingredient...that was this. That day as I was thinking about this recipe I thought, "Why couldn't you do it in the crockpot?" So I decide to change it up a bit and do it that way. Because I live on the edge like that and am such a non-conformist. Yeah right. I used most of the same ingredients called for in the original recipe, just changed up the method a bit.

Verde Pork Enchiladas
1 1-lb pork loin roast
1 28 ounce can green enchilada sauce
1 small can diced green chilies
whole wheat enchiladas
shredded Mexican blend cheese

Place pork roast in slow cooker and pour green chilies and enchilada sauce over roast. Cover crockpot, cook on high three hours or until pork roast is cooked through. Remove roast and shred meat with two forks. Mix in a few ladels of sauce from the crockpot.

Coat an 11x7 baking dish with cooking spray. Cover bottom of dish with some of the sauce from the crockpot. Spoon some pork down the middle of a tortilla, top with cheddar cheese, and roll the enchilada. Place seam side down in baking dish. Repeat until all the pork is gone. Pour sauce over the enchiladas (however much you want) and then cover with cheese. Bake uncovered at 350 for 25 minutes.

*****

I ended up having enough pork to make seven enchiladas which fit perfectly in my dish. You could, of course, use a bigger pork roast and fill a 9x13 pan with the enchiladas, I just happened to have a one pound roast in the freezer.

This was SUPER TASTY. We all really liked it. It was so easy to do the meat in the slow cooker, too, although next time I'd probably put some seasoning on the meat first to give it a little oomph--maybe some onion powder, garlic powder, and maybe a little chipotle chili powder for some added spice and heat. This is something I will definitely make again. I put the roast in my crockpot in the morning and then assembled the enchiladas during naptime and stuck the pan in the fridge. it made dinner super easy!!

2 comments:

Jen B. said...

Great minds think alike!! We are having this dish tonight with my pork shoulder roast bounty. I am just going to assemble and bake, since the meat is already cooked. Yum!

The Mulligan Family said...

I am honored that you chose to use my recipe - and that you changed it up and enjoyed it! Cheers, Cindy