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

    Shredded Pork Enchiladas. Photo by Caroline Cooks

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Chef #258366's Note:

    tender juicy boneless pork shredded and mixed with a mexican flare !

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    Units: US | Metric


    1. 1
      In morning or day before, place pork roast in crock pot. Cover with about 1 Cup of the salsa and dry onion soup mix. You can also add a little water but don't add too much as this will make it's own juice. cook on low for 8 hours or until it can easily be pulled aprt by a fork. Let cool, shred pork with two big forks, drain excess liquid. Add the rest of the salsa, the sour cream, half the olives, and the garlic chili sauce and chiles if using.
    2. 2
      Take three plates and pour some enchilada sauce on one plate, leave one empty, and put the shredded cheese on the other. Dip your tortilla to cover with sauce on both sides, place on empty plate, fill with some of the meat mixture and top with shredded cheese. Roll up tortilla best you can and place in baking dish. Continue until you run out of mixture or room in pan. Pour remaining enchilada sauce, salsa and shredded cheese on top and bake at 350 for approximately one hour or until browned and bubbly. Garnish with more black olives and green onion (if desired). Serve with more salsa and sour cream.
    3. 3
      Freezes and reheats well !

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    Ratings & Reviews:

    • 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.

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    • 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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    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
    Total Fat 60.0 g
    Saturated Fat 27.8 g
    Cholesterol 376.6 mg
    Sodium 3451.7 mg
    Total Carbohydrate 26.4 g
    Dietary Fiber 4.3 g
    Sugars 12.4 g
    Protein 115.5 g

    The following items or measurements are not included:

    whole wheat tortillas

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