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
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.
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