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.
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.
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!
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.