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    You are in: Home / Recipes / Shredded Pork Enchiladas Recipe
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    Shredded Pork Enchiladas

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 07, 2013

      I used this recipe, basically, because I already had leftover spare ribs from the night before. So, my pork was already cooked, but I liked this recipe because it was easy and required ingredients I already had. Aside from having to cook the pork 24 hours ahead of time, this was an easy-to-make recipe that is very tasty. I served it with lettuce, tomatoes, salsa, guacamole, sour cream and southwest black bean salad.

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    • on May 06, 2012

      I thought this recipe was pretty good. I thought the olives were an odd combo and it needed a little more flavor to my taste.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2009

      Very good; I used a white enchilada sauce and made my own chili-garlic, plus just layered the tortilla with the meat and sauce. The crock pot-cooked meat was very tender and shredded beautifully. (Would make wonderful shredded pork tacos, too.) Thanks for posting this tasty recipe!

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    • on November 15, 2008

      Excellent! For the enchilada sauce, I used Hatch green chili and pork sauce. This was purchased while vacationing in New Mexico, so, sadly, the availability may be very limited. I halved the recipe and it made six enchiladas in a 9x13 pan. My first attempt at enchiladas and it won't be my last.

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    Nutritional Facts for Shredded Pork Enchiladas

    Serving Size: 1 (444 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1126.0
     
    Calories from Fat 540
    47%
    Total Fat 60.0 g
    92%
    Saturated Fat 27.8 g
    139%
    Cholesterol 376.6 mg
    125%
    Sodium 3451.7 mg
    143%
    Total Carbohydrate 26.4 g
    8%
    Dietary Fiber 4.3 g
    17%
    Sugars 12.4 g
    49%
    Protein 115.5 g
    231%

    The following items or measurements are not included:

    whole wheat tortillas

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