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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. pork tenderloin
- 3/4 cup red enchilada sauce
- 1/4 cup buffalo sauce
- 1 white onion (small, diced)
- 1/2 cup celery (diced)
- 1/2 cup green bell pepper (diced)
- 8 whole wheat tortillas
- 1 oz. gorgonzola cheese (crumbled or more to taste)
- 2 Tbsp. cilantro (chopped for garnish, optional)
- non-stick cooking spray
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Directions
- 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.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium620mg26% |
| Potassium340mg10% |
| Protein15g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A6% |
| Vitamin C25% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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