Do you ever have those meals where you kind of throw everything together and hope for the best? That’s how these pork enchiladas came to life. I had some pork loin chops that I bought on sale and a can of green enchiladas sauce that I bought instead of the red sauce. I was standing in front of the cupboard and thought “hmmmm… wonder what that would taste like?!” Oh my… it was delicious.
1 lb pork loin chops
1 large can green enchilada sauce
1 green pepper, diced
1 small onion, diced
8 flour tortilla shells
2 cups shredded part-skim mozzarella cheese
2 Tablespoons dried cilantro
4 stalks green onions, sliced
1 teaspoon garlic salt
1 Tablespoon black pepper
Spray slow cooker with cooking spray. Place loin chops in bottom, add 1/2 cup of water. Season with garlic salt and black pepper. Top with onion and green pepper. Cook on low for 6-8 hours or high for 4 hours. Break cooked pork loin into bite-sized pieces. Add approximately 3/4 cups of the green enchilada sauce, cilantro, and green onions. Stir to combine. Spoon 1/8th of mixture into tortilla shells. Fold in ends and then roll up. Place in 9 x 13″ baking dish prepared with cooking spray. Pour remaining enchilada sauce on top of shells and top with cheese. Bake at 350 degrees until heated through and cheese is hot and bubbly.