Lazy Pork Enchiladas with Red Sauce
Layering the tortillas in this dish makes it kind of a Latin lasagna—and it’d
be similarly appropriate at a potluck, tailgate party, or game night. Serve rice,
beans, and tortilla chips on the side.
- 2 pound sirloin pork roast
- 1 (16-ounce) jar salsa
- 1 onion, diced
- 1 green bell pepper, diced
- 1 (4-ounce) can diced fire-roasted green chiles
- 2 tablespoons taco seasoning
- 1 (28-ounce) can mild enchilada sauce
- 15 extra-thin yellow corn tortillas, quartered
- 8 ounces sharp Cheddar cheese, reduced-fat, finely shredded
- 1 (3.8-ounce) can sliced black olives, drained
- In a medium bowl, combine the salsa, onion, bell pepper and chilies (with their
juices). Set aside.
- Spray a slow cooker with nonstick spray. Rub the taco seasoning all over the
pork and place the pork in the slow cooker. Pour the salsa mixture on top, cover
and cook on low for 8 to 10 hours or high for 4 to 6 hours, until the meat is very
- Remove the pork and use two forks to shred the meat. Set aside.
- Heat the oven to 400 degrees F.
- Spray a 9 x 13-inch pan with nonstick spray and spread 1/2 cup of the enchilada
sauce in the bottom. Top with 1/3 of the tortillas, 1/2 of the pork, 1/3 of the
cheese, 1/3 of the olives and 1/2 cup of enchilada sauce. Add one more layer of
tortillas, pork, cheese, olives, and enchilada sauce. Add a final layer of tortillas,
the rest of the sauce, cheese and olives.
- Bake uncovered until browned and heated through, 30 to 35 minutes.
Prep Time: 20 min | Cook Time: 5 hrs | Yield: 8 servings
Recipe courtesy of Danica Pike, danicasdaily.com
Recipe and photo credit (used with permission):
National Pork Board - porkbeinspired.com
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