Pulled Pork Enchiladas Verde — Low Carb & Regular in one handy recipe

Welcome to the October 25, 2015 edition of Sunday Scratchups, your weekly recipe from scratch around grocery sales and affordable ingredients. I promise that this is the last recipe in a row I’ll share using the one batch of Slow Cooker Pulled Pork from super cheap pork roast from a couple weeks ago 🙂 — but it seemed apropos again this week, since large pork roasts have been on sale at one store or another all month (and you can get a lot of mileage out of one roast). ‘Tis the season!

Just as in my Cheesy Chicken Enchiladas recipe, I made one dish of regular enchiladas and one low carb dish for MashupDad. Although I still do have some Homemade Enchilada Sauce in the freezer, I had a hankering here for enchiladas verde. So I kludged together a recipe using a jar of clearance salsa from ALDI + other ingredients I already had handy — and, I think this might have turned out even better!

I still have another pork roast in the freezer and will definitely be taking that out soon — both so I can use my new MEAT CLAWS and so we can enjoy these enchiladas again. Because they were awesome good (if I do say so myself, lol).

Pulled Pork Enchiladas Verde

Ingredients

4 oz cream cheese
1/2 cup sour cream
juice from 1/2 a lime
4.5 oz can diced green chiles
16 oz salsa verde
One can of black beans, drained
4 cups leftover cooked pulled pork or carnitas
9 flour tortillas
2 low carb wraps
8 oz Mexican blend shredded cheese or shredded cheddar

Directions

Spray two baking dishes with cooking spray — I used one larger dish for flour enchiladas, and a smaller one for low carb enchiladas. In a large skillet, combine cream cheese, 1/2 cup shredded cheese, and sour cream over medium heat until cheese is melted and well mixed together. Stir in salsa, chiles, and lime juice. Pull out one cup of cheese/salsa mixture and reserve for topping enchiladas. Add pork to skillet and stir until well combined. Turn off heat and fill low carb wraps with the cheese/salsa/pork mixture, then place in smaller baking dish seam side down.

Turn heat back on under skillet. Add drained black beans and stir to combine, then turn off heat again. Use cheese, pork, & beans mixture to fill your flour tortillas, and arrange them in a larger baking dish seam side down. Top both dishes of enchiladas with reserved cream cheese mixture, then top with the remaining shredded cheese. Bake at 350 degrees for 35 minutes, or until cheese is browned on edges. Enjoy!

This made more than two meals for my family of four

MashupDad got two low carb enchilada meals out of his dish, and the flour tortilla enchiladas fed me and the kids for two dinners — with more left over. Enjoy yours with some sliced avocado or guacamole, and if no one in your family is low carb you can just use all flour tortillas (and maybe add in another can of black beans).

Pulled Pork Enchiladas Verde are a perfect easy cheesy comfort food dish for a chilly Fall day, and a great way to use up some of your leftover pulled pork from one of those big sale pork roasts.

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Pulled Pork Enchiladas Verde -- Low Carb & Regular in one handy recipe

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Course dinner

Total Time 1 hour hour

Servings 8

Author Rachel Singer

Ingredients

• 4 oz cream cheese
• 1/2 cup sour cream
• juice from 1/2 a lime
• 4.5 oz can diced green chiles
• 16 oz salsa verde
• One can of black beans drained
• 4 cups leftover cooked pulled pork or carnitas
• 9 flour tortillas
• 2 low carb wraps
• 8 oz Mexican blend shredded cheese or shredded cheddar

Instructions

• Spray two baking dishes with cooking spray.
• In a large skillet, combine cream cheese, 1/2 cup shredded cheese, and sour cream over medium heat until cheese is melted and well mixed together.
• Stir in salsa, chiles, and lime juice.
• Pull out one cup of cheese/salsa mixture and reserve for topping enchiladas.
• Add pork to skillet and stir until well combined.
• Turn off heat and fill low carb wraps with the cheese/salsa/pork mixture, then place in smaller prepared baking dish seam side down.
• Turn heat back on under skillet.
• Add drained black beans and stir to combine, then turn off heat again.
• Use cheese, pork, & beans mixture to fill your flour tortillas, and arrange them in a larger baking dish seam side down.
• Top both dishes of enchiladas with reserved cream cheese mixture, then top with the remaining shredded cheese.
• Bake at 350 degrees for 35 minutes, or until cheese is browned on edges.
• Enjoy!

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