Spicy Buffalo Pork Enchiladas

Directions

1. 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.
2. Remove pork and place it on a cutting board or platter. Shred pork and place it in a bowl.
3. Preheat oven to 375 degrees F.
4. 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.
5. Add cooked vegetables to bowl with shredded pork. Stir to combine.
6. Spray a 9 x 13 baking pan with non-stick cooking spray.
7. 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.
8. Mix red enchilada sauce and buffalo wing sauce in a small bowl. Pour sauce on top of enchiladas.
9. Bake uncovered for 25 minutes.
10. Remove from oven, top with crumbled Gorgonzola and cilantro before serving, if desired.