Spicy Buffalo Pork Enchiladas Recipe

Spicy Buffalo Pork Enchiladas

Recipe from PorkBeInspired.com


Prep Time: 20 Minutes
Cook Time: 400 Minutes (6-8 hours in slow cooker plus 25 minutes baking time)


1 pound pork tenderloin
3/4 cup red enchilada sauce
1/4 cup buffalo sauce
1 small white onion, diced
1/2 cup celery, diced
1/2 cup green bell pepper, diced
8 8-inch whole wheat tortillas
1 ounce Gorgonzola cheese, crumbled or more to taste
2 tablespoons cilantro, chopped for garnish (optional)
Non-stick cooking spray

Cooking Directions:

Add the pork tenderloin and 1 1/2 cup water to a slow cooker. Cover and cook on low 6 to 8 hours until pork is cooked through and shreds easily with a fork.

Remove pork and place it on a cutting board or platter. Shred pork and place it in a bowl.

Preheat oven to 375 degrees F.

In a skillet over medium heat, spray non-stick cooking spray, and then add onion, celery, and green bell pepper. Cook until tender, about 4 minutes.

Add cooked vegetables to bowl with shredded pork. Stir to combine.

Spray a 9 x 13 baking pan with non-stick cooking spray.

Fill a tortilla with 2 to 3 heaping spoonfuls of the pork-vegetable mixture. Roll up and set seam side down in the baking dish. Continue until all 8 tortillas are filled.

Mix red enchilada sauce and buffalo wing sauce in a small bowl. Pour sauce on top of enchiladas.

Bake uncovered for 25 minutes.

Remove from oven, top with crumbled Gorgonzola and cilantro before serving, if desired.

Serves 8

Recipe courtesy of Carissa Bealert, RDN, Registered Dietitian Nutritionist


Calories: 230 calories
Protein: 17 grams
Fat: 7 grams
Sodium: 680 milligrams
Cholesterol: 40 milligrams
Saturated Fat: 3 grams
Carbohydrates: 22 grams
Fiber: 5 grams