Ingredients: |
Ingredients: 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
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Directions: |
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 |
This recipe for Pulled Pork Enchiladas is from