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    You are in: Home / Recipes / Easy Shredded Beef or Pork Enchiladas Recipe
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    Easy Shredded Beef or Pork Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Ruthie Warren's Note:

    I Love to mimic things I eat at restaurants. I got this one from a Mom and Pop Mexican restaurant. It's so yummy and so simple not any spices but salt and enchilada sauce. Red or Green sauce, either will do. Save 1/2 of the meat in freezer for a future dinner.

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    Units: US | Metric


    1. 1
      Put the meat and the salt in a crock pot with lid, for approximately 4 to 5 hours on High, then put it on low for 1 hour. Meat should be falling apart. If you have a bone in the meat it should come off the bone, without a problem.
    2. 2
      Separate the meat with your fingers. Then toss it like you are tossing a salad kinda. Using your fingers to find thick pieces of meat you might of missed. Grind them in between your fingers separating each individual piece of meat. Get all of the fat out of the meat.
    3. 3
      Heat up the flour tortillas in microwave for 1 minute to soften.
    4. 4
      Roll approximately 1/2 cup meat and sprinkle with cheese in each tortilla lining them up vertically in a 9x13 baking pan.
    5. 5
      When you have all your tortillas you want rolled. Pour the enchilada sauce over the top of the pan of wrapped tortillas.
    6. 6
      Sprinkle the extra cheese over the top.
    7. 7
      Bake at 375°F until sauce is bubbling.
    8. 8
      Let sit out side the oven for approx 5 minutes.
    9. 9
      Put remaining ingredients in freezer for up to 2 weeks.

    Browse Our Top Roast Beef Recipes

    Ratings & Reviews:

    • on July 15, 2009


      I always have left over pork roast. Nice to have something other than BBQ sandwiches.

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    • on May 09, 2009


      This was a great and easy way to use leftover pork. A nice change from shredded pork sandwiches.I had cooked boneless pork ribs with BBQ sauce in the crock pot. To stretch the leftovers each enchilada had 1/3 cup meat and one was enough. DH liked it & he doesn't like many Mexican dishes. My son that likes Mexican alot thought they were awesome. Used Old El Paso enchilada sauce.

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    • on March 12, 2009


      So simple yet delicious! I used a leftover roast and omitted the salt. I made Kittencal's Red Enchilada or Taco Sauce, Kittencal's Red Enchilada or Taco Sauce in lieu of a canned sauce. Again, so simple but very tasty. A great way to use leftovers! The only change that I made was that I sprayed the baking pan with Pam before adding the enchiladas.

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    Read All Reviews (5)


    Nutritional Facts for Easy Shredded Beef or Pork Enchiladas

    Serving Size: 1 (447 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 837.9
    Calories from Fat 343
    Total Fat 38.1 g
    Saturated Fat 16.4 g
    Cholesterol 208.0 mg
    Sodium 1678.5 mg
    Total Carbohydrate 42.0 g
    Dietary Fiber 3.4 g
    Sugars 2.3 g
    Protein 76.8 g

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