Low Carb Cheesy Pork Enchiladas Recipe 455

LOW CARB PORK 'ENCHILADAS' GOULASH

Low Carb Pork 'Enchiladas' Goulash image

Ok, so it's not exactly enchiladas, and not really goulash. It's just a great lunch recipe for those on Atkin's or another low carb diet. Would go well with some green salsa! One could also substitute chicken for the pork.

Provided by ChipotleChick

Categories Lunch/Snacks

Time 12m

Yield 2 enchiladas, 1 serving(s)

Number Of Ingredients 5

Ingredients

1 pork chop, cooked and sliced
2 slices provolone cheese
1 tablespoon taco seasoning
1 tablespoon grated parmesan cheese
1 tablespoon sour cream

Steps:

Preheat broiler on high.
Mix pork, parmesan, sour cream, and taco seasoning in a small bowl.
Spoon half the mixture down the middle of one of the slices of cheese.
Roll up and place, seam down on a nonstick cookie sheet.
Repeat with other slice of cheese and remaining pork mixture.
Place on top rack in oven and cook about 4 minutes.
Stir, and keep in a pile in the middle of the cookie sheet, and bake another 3-5 minutes, until the cheese is bubbly and browning around the edges.
Spoon onto a plate and serve immediately!

Nutrition Facts : Calories 467.8, Fat 33.1, SaturatedFat 16.9, Cholesterol 123.4, Sodium 640.6, Carbohydrate 1.9, Sugar 0.4, Protein 39.2

CHEESY PORK ENCHILADAS

Cheesy Pork Enchiladas image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 teaspoons chili powder
2 teaspoons salt
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 1/2 pounds boneless pork butt, cut into 3-inch chunks
3 cups salsa verde
1 cup low-sodium chicken broth
4 cloves garlic, peeled and smashed
1 medium onion, quartered
1 cup light sour cream, plus more for serving
10 medium flour tortillas
2 cups shredded Monterey Jack cheese
Fresh cilantro, for serving, optional

Steps:

Preheat the oven to 325 degrees F.
Mix the chili powder, salt, oregano and pepper together in a small bowl. Sprinkle the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add 1 cup of the salsa verde, chicken broth, garlic and onions. Stir together with a wooden spoon. Put the pot on high heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour 45 minutes. Once done, shred the pork in the Dutch oven with a pair of tongs or 2 forks.
Turn the oven up to 350 degrees F.
Combine the remaining 2 cups salsa verde and sour cream in a wide, medium bowl. Spread about 1/2 cup of the mixture on the bottom of a large rectangular casserole dish.
Wrap the tortillas up in a damp paper towel and microwave 40 seconds. Lay the warm tortillas out on your cutting board. Dip into the sour cream-salsa mixture and fill evenly with the shredded pork mixture and sprinkle of the cheese. Roll the enchilada up and place seam-side down in the baking dish. Pour the remaining sauce over the top and top with the rest of the cheese. Bake 30 minutes. Garnish with cilantro sprigs, if using.

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