Slow-Cooker Verde Pork Enchiladas

There is a little restaurant that I adore within the Gaylord Opryland hotel in Nashville. Allen and I had dinner there last year when we went to Nashville for a short Valentine’s getaway and after that we literally only wanted to eat there the rest of our weekend. Now, you know I’m a sucker for Mexican cuisine as it is, so of course, I ate there twice during Blissdom. The second time I tried their enchiladas and they were amazing!

I’ve had them on my mind and last week I created a version of pork enchilasdas that weren’t the same at all but ended up being a huge hit at my casa and did I mention that they were easy?

Slow-Cooker Verde Pork Enchiladas
I came up with about 4 WW points each, that’s using sour cream as topping.

1 pork roast
1 jar of your favorite verde salsa
1 can of Rotel tomatoes
2 teaspoons of cumin
pinch of salt and pepper
8 whole wheat tortillas
grated cheese (I used a mixture of reduced fat Mexi-blend and sharp cheddar that I shredded over the top)

In the crock pot combine pork roast, verde salsa, rotel and cumin and cook on low for 6-8 hours.

Once done shred the pork with a fork (it should be exteremly tender, mine basically fell apart), place about 1/4 c. of the pork mixture down the center of each enchilada, then sprinkle with cheese.

Roll the enchiladas and place seam side down in a 9X13 casserole dish. Continue doing this until you have 8 enchiladas in the dish.

Top with the remaining sauce left over from the crock pot. Then top with cheese. Bake on 350 degrees for 35-45 minutes or until cheese is bubbly.