• 1 pound 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 ounce gorgonzola cheese (crumbled or more to taste)
  • 2 tablespoons cilantro (chopped for garnish, optional)
  • non-stick cooking spray


  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.
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