Spicy Buffalo Pork Enchiladas

Name: Spicy Buffalo Pork Enchiladas
Total time: 25200 s
Yield: 8 servings
Ingredients: 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 whole wheat tortillas; 1 ounce gorgonzola crumbled or more to taste; 2 tablespoons cilantro chopped for garnish, optional; nonstick spray

Pork

10Ingredients

180Calories

7Hours

Ingredients

servings:

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 whole wheat tortillas
1 ounce gorgonzola (crumbled or more to taste)
2 tablespoons cilantro (chopped for garnish, optional)
nonstick spray

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Directions

1Add 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.