Main Dishes

Pork and Pineapple Enchiladas

Shelly Redmond
April 07, 2015
1

Cooking for a crowd? My husband says I always cook enough for a crowd, no matter how many people show up at our dinner table. I say it's good to be prepared. Take this recipe for enchiladas for example: The night I made these, our friend and my husband’s bandmate Katie were going to be working on a duet, so we invited her for dinner. Why? Because there's always enough food at Shel's! Just season up some pork, cook it all day in the slow cooker, shred and turn it into these delicio

20
2 lb. pork loin (can also use pork butt)
1 1/4 t. salt, divided
1 1/4 t. pepper, divided
1 c. chunk pineapple
1/4 c. pineapple juice (I bought canned pineapple and used the juice from the can)
1/4 c. green onion, sliced
1 jalapeno pepper, minced
2 chipotle pepper in adobo sauce, minced and divided
2 T. olive oil
2 T. all purpose flour
1 (15 oz.) can low sodium chicken broth
1 (15 oz.) can tomato sauce
2 T. tomato paste
2 T. chili powder
1 t. cumin
1 t. onion powder
1/2 t. garlic powder
1/4 t. smoked paprika
1/8 t. cayenne pepper
20 small flour tortillas (I used fajita sized)
8 oz. shredded cheddar cheese
Trim the fat from the pork loin and season it with 1 t. each of salt and pepper. Place the pork in a 4 or 6 qt. slow cooker and add the pineapple, pineapple juice, green onion, jalapeno and 1 chipotle...
See the full directions on my site
Nutritions

Calories
236

Sodium
532mg
22% DV

Fat
7g
12% DV

Protein
16g
32% DV

Carbs
24g
8% DV

Fiber
3g
12% DV
Pork Mexican

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