Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (2-1/2 pound) boneless pork shoulder roast | ||
| 1 (1.25 oz) pkg Hy-Vee reduced-sodium taco seasoning mix | ||
| 1 (14.5 oz) can Hy-Vee reduced-sodium chicken broth | ||
| ½ c. chopped onion | ||
| 2 (15 oz each) cans Hy-Vee enchilada sauce, divided | ||
| 2 tbsp. chopped fresh cilantro, divided | ||
| 1 (4 oz) can Hy-Vee diced green chilies | ||
| 1 (8 oz) pkg shredded Monterey Jack cheese | ||
| 8 (8-inch) Hy-Vee flour tortillas | ||
| Mango Margarita Salsa, optional |
Directions
- Rub roast with taco seasoning mix. Place roast in a 3-1/2- or 4-quart slow cooker; add broth and onion. Cover and cook on LOW for 10 to 11 hours or on HIGH for 5 to 6 hours.
- Remove roast from slow cooker and using two forks, pull meat into coarse strands. In a large bowl, combine shredded pork, 1/2 cup of the enchilada sauce and 1 tablespoon chopped cilantro; set aside.
- In another bowl, combine remaining enchilada sauce and chilies. Spread about 1/2 cup of the sauce mixture in a 9-by-13-inch baking dish; set aside.
- Preheat oven to 400 degrees.
- Spoon about 1/2 cup pork mixture and 2 tablespoons cheese on each tortilla. Roll up tortilla and place, seam sides down, in prepared baking dish; repeat with remaining tortillas. Top tortillas with remaining enchilada sauce mixture. Bake, covered, for 20 minutes. Remove cover and sprinkle with the remaining cheese. Bake, uncovered, 5 minutes or until heated through and cheese is melted. Top with remaining 1 tablespoon cilantro and serve with Mango Margarita Salsa, if desired.
Nutrition facts
Servings
560 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 115mg
- Sodium: 1460mg
- Total Carbohydrates: 41g
- Protein: 39g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 25%
0%
Iron 25%
0%
Calcium 30%
Recipe Source:
Hy-Vee Seasons Spring 2011.