a dash of flavour: Creamy Slow Cooked Pulled Pork Enchiladas

Thursday, October 27, 2016

Creamy Slow Cooked Pulled Pork Enchiladas

There are two dishes I really definitely enjoy experimenting with - the first is lasagne and the second is enchiladas. The potential for flavours is endless.

Lasagne and enchilada fillings can consist of anything... here are a few of our other creations, just to name a fewm, that have been enjoyed in the past.

This dish was no exception. The flavours really complimented by a creamy white sauce smothered in cheese. Yes this will also appear on the comfort food list as it really was so good.

Start by slow cooking the pork in the sauce and once cooled enough, shred and roll in the burrito wraps. Very simple! Without including the slow cooking time, this meal will be on the table in under 1 hour.

Strangely enough, there was no taco seasonings were used and you really wouldn't even realise that when you are eating it. A combination of garlic, chilli and capsicum is the basic flavourings - to be honest it's amazing.

Creamy Slow Cooked Pulled Pork Enchiladas

(Recipe adapted from Weight Watchers Eat Well Diabetes)

Serves: 6

cooking spray

500 grams lean pork neck or shoulder, fat trimmed

1 brown onion, diced

1 green capsicum, chopped

1 garlic clove, crushed

1 small fresh red chilli, thinly sliced

400 gram can diced tomatoes

1 tablespoon apple cider vinegar

salt

freshly ground black pepper

1/2 cup corn kernels

30 grams low fat butter

30 grams plain flour

2 cups skim milk

2 teaspoons dijon mustard

white pepper

6 low fat burrito

100 grams reduced grated fat tasty cheese

1 teaspoon smoked paprika

Lightly spray a frying pan with cooking spray and heat over medium-high heat. Cook pork, turning, for 5 minutes or until browned all over. Remove from heat and place pork in slow cooker vessel.

Add onion, capsicum, garlic, chilli, tomatoes and apple cider vinegar. Season with salt and pepper.

Stir to combine.

Cook on low for 8 - 10 hours or until pork is tender. Leave to cool.

Once pork is cool, remove pork from sauce. Using two forks, coarsely shred he pork apart. Return pork to the sauce and add corn kernels. Mix well to combine.

In a heavy based saucepan over medium-heat add butter. Heat until melted and using a wooden spoon add flour, stirring continuously, until you form a roux. Remove from heat. Add milk and using a whisk, stir until roux is dissolved.

Place saucepan back on stove over heat and bring to the boil, stirring continuously. Lower heat, add mustard and season with white pepper. Continue stirring until slightly thickened. Remove from heat.

Preheat oven to 180 degrees Celsius.

Spray a large baking dish with cooking spray.

Take one burrito and lay flat on chopping board or bench. Top with 1/6 of the pulled pork mixure. Roll up and place in baking dish. Repeat with remaining burritos.

Smother the buritto rolls with white sauce.

Sprinkle with grated cheese and smoked paprika.