I love making roasts in our crock pot, which is what I did this weekend. We still have plenty of it left over, so instead of making sandwiches or anything with it, I thought for tonight's dinner, I would try Kelly's recipe for Sour Cream Chicken Enchiladas but use my pork roast in place of the chicken. By the way....if you have never visited Kelly's blog, let me warn you in advance...get in your most comfy chair and have a nice glass of tea next to you because you will be there awhile. She has one of the most darling blogs. I just love everything about her blog, and I am sure you will to!
Sour Cream Pork Enchiladas
3 c. cooked, shredded pork (I used a left over pork roast)
1-1/2 c. low fat sour cream
1 (10-oz) can enchilada sauce
1/2 c. jar salsa
1 small can chopped green chiles (undrained)
1/2 c. chopped cilantro
2 c. grated cheese
1 tsp. garlic powder
1/2 tsp. dried bell pepper (we dehydrate our own but it is optional to add in recipe)
salt & pepper to taste
1 dozen flour tortillas (can use corn if you prefer)
Preheat oven to 350* In a medium size mixing bowl, stir together sour cream, enchilada sauce, salsa, green chiles & cilantro. Set aside.
In separate bowl, mix pork, 1 cup of the sour cream mixture, garlic powder, bell pepper, salt & pepper & 1 cup of shredded cheese. Heat tortillas in microwave oven until soft.
Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat bottom.
Place 2 Tblsp. of the pork mixture in each tortilla, roll up and place seam side down in the baking dish.
Pour remaining sour cream mixture on top and sprinkle with remaining shredded cheese. Cover with foil and bake for 25-30 minutes, or until heated through.
*Recipe adapted from Kelli's Sour Cream Chicken Enchiladas
Click HERE for printable recipe
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