Expensive and exhausting are the two words I would use to describe feeding my family of five. Our grocery bill continues to grow as fast as my children’s appetites and nothing is more tiring than having to figure out dinner after a long day of work.
My solution for keeping down the expenses and creating stress-free meals is large proteins. A whole chicken, spiral ham, pork shoulder or roast can provide multiple meals and is cheaper.
A pork shoulder can turn into slow cooked pulled pork and be used in sandwiches, tacos or as a main dish smothered with barbecue sauce. In celebration of Cinco de Mayo, I turned our slow cooked pork into tasty enchiladas. With the pork already cooked, it takes 10 minutes to put together the enchiladas and just 15 minutes in the oven. Dinner on the table in less than half an hour is a winner in my book.
I used both green and red sauces to amp up the flavor in these enchiladas. Then I added cheese both inside and out to please my picky eaters. A quick trip in the oven helps to bring the flavors together, melt the cheese and make everyone’s mouth water.
Pair the slow cooker pork enchiladas with your favorite salad or rice and a margarita (or the Chipotle Tabasco Punch) for the perfect Cinco de Mayo celebration.
You can find the pork shoulder recipe here.
Slow Cooker Pork Enchiladas Video:
- 2 cups of slow cooked pulled pork
- 8 flour tortillas
- 1 7 oz can of Herdez Salsa Verde
- 1 16 oz can of Red Salsa (your favorite brand)
- 4 cups of shredded Mexican four cheese
- Optional Toppings: sour cream, red onions, cilantro
- Preheat oven to 350 degrees.
- Coat the bottom of a lasagna pan with the Herdez Salsa Verde.
- Place a flour tortilla on top of the salsa.
- Fill with pork, handful of cheese and scoop of red salsa then roll.
- Repeat with the rest of the tortillas
- Top with remaining salsa and shredded cheese.
- Bake for 15 minutes.
- Optional: Top with sour cream, red onions and cilantro.