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10Ingredients
5Hours
450Calories
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Description
Layering the tortillas in this dish makes it kind of a Latin lasagna—and it’d be similarly appropriate at a potluck, tailgate party, or game night. Serve rice, beans, and tortilla chips on the side.
Ingredients
US|METRIC
8 SERVINGS
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Directions
- In a medium bowl, combine the salsa, onion, bell pepper and chilies (with their juices). Set aside.
- Spray a slow cooker with nonstick spray. Rub the taco seasoning all over the pork and place the pork in the slow cooker. Pour the salsa mixture on top, cover and cook on low for 8 to 10 hours or high for 4 to 6 hours, until the meat is very tender.
- Remove the pork and use two forks to shred the meat. Set aside.
- Preheat the oven to 400 degrees F.
- Spray a 9x13-inch pan with nonstick spray and spread 1/2 cup of the enchilada sauce in the bottom. Top with 1/3 of the tortillas, 1/2 of the pork, 1/3 of the cheese, 1/3 of the olives and 1/2 cup of enchilada sauce. Add one more layer of tortillas, pork, cheese, olives, and enchilada sauce. Add a final layer of tortillas, the rest of the sauce, cheese and olives. Bake uncovered until browned and heated through, 30 to 35 minutes.
NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium1640mg68% |
| Potassium780mg22% |
| Protein39g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber7g28% |
| Sugars11g |
| Vitamin A30% |
| Vitamin C90% |
| Calcium30% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(2)
Susan PT 4 years ago
Modified:
Cooked 3lb pork butt roast with string/netting on in crock pot for 8hrs. Added 2 cans of enchilada sauce and dried onion and some spices, and 1/2 t cumin.
Removed pork and poured out all liquid, rinsed out crock pot. Cut string and scraped off any visible fat, as I shredded, I did the same.
Returned to crockpot on low for 2 hours with 3/4 cup chopped white onions, 1/2 teaspoon more cumin, and 2 more cans of enchilada sauce. (~10oz each) to meat and onions.
Let it sit on warm for 3 additional hours as I was busy. Then made casserole as suggested here. Put salsa in bottom of glass dish, added corn tortillas and sprinkled 1/2 cup of chopped fresh green pepper over tortillas before adding the layers. I had an 8x8 pan, so only 2 layers of meat, 3 of corn tortillas, and finished with sharp cheddar cheese on top of last corn tortilla layer that was sprinkled with 1/2 cup chopped fresh onion and green pepper. Before serving, cut 1/4 avocado in bottom of dish, put serving on top.
Very good! My husband loved it!!! Will def make again. (Had about 1.5 cups of pork and onions left when making casserole style. So will have a leftover option for him later in the week😉)