Lazy Pork Enchiladas with Red Sauce

Layering the tortillas in this dish makes it kind of a Latin lasagna.

Lazy Pork Enchiladas

Ingredients

  • 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

Instructions

  1. In a medium bowl, combine the salsa, onion, bell pepper and chilies (with their juices). Set aside.
  2. 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 on HIGH for 4 to 6 hours, until the meat is very tender.
  3. Remove the pork and use two forks to shred the meat. Set aside.
  4. Heat the oven to 400 degrees F.
  5. 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.
  6. Bake uncovered until browned and heated through, 30 to 35 minutes.

Prep: 20 min | Cook: 5 hr | Yield: 8 servings

Recipe courtesy of Danica Pike, danicasdaily.com

Recipe and photo used with permission from: National Pork Board

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.



DON'T MISS Weekly Specials
from The Prepared Pantry!