Slow Cooker Pulled Pork Enchiladas

Ingredients

Pork
• 3 pounds boneless pork tenderloin
• 1 (14-ounce) can reduced sodium, fat-free chicken broth
• 1 medium yellow onion, chopped
• 6 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 (4-ounce) can chipotle chile salsa (1 tablespoon chipotle chile pepper or hot chili powder may be substituted)
Sauce
• 2 (10-ounce) cans red enchilada sauce
• 3 tablespoons chopped fresh cilantro
• 1 (10-ounce) can tomatoes and diced green chile peppers
• 1 1/2 cups (6-ounces) crumbled reduced fat Feta cheese
• 16 (6-inch) flour or corn tortillas
Garnish
• Snipped fresh cilantro
• Diced tomato or quartered grape tomatoes
• Sour cream
• Additional Feta cheese

Instructions

Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork, broth, onion, garlic, cumin, chipotle chile salsa or chili powder, and salt. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 5 to 6 hours. (I cooked mine on low.)

Preheat oven to 400 degrees F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.

In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the cilantro. Set aside.

In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the tomatoes and diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.

Divide pork mixture and 1 cup cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.

Sprinkle with additional chopped cilantro and tomato. If desired, serve with sour cream. Makes 8 servings

Nutritional Information:

Calories: 452; Fat: 12 g; Carbohydrate: 36 g; Fiber: 5 g; Protein: 48 g