Slow Cooker Enchilada Pork Tacos With Sweet Corn Slaw Recipes

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SLOW-COOKER ENCHILADA PORK TACOS WITH SWEET-CORN SLAW



Slow-Cooker Enchilada Pork Tacos with Sweet-Corn Slaw image

Top these easy summertime enchilada pork tacos or burritos-your choice-with a sweet summer corn slaw.

Provided by Tieghan Gerard

Categories     Entree

Time 8h30m

Yield 4

Number Of Ingredients 18

3 to 4 lb pork shoulder
2 to 3 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 can (14 oz) diced green chilies
1/2 of a sweet onion, finely diced
1 can (10 oz) Old El Paso™ enchilada sauce
2 ears fresh sweet corn, husks removed
1 tablespoon olive oil
Salt and pepper, to taste
2 cups shredded fresh green cabbage or cabbage slaw
1 jalapeño chile, seeded, diced
Juice of 1 medium lime
2 teaspoons rice vinegar
1/2 cup chopped fresh cilantro
8 to 12 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), warmed, OR 4 to 6 Old El Paso™ flour tortillas for burritos (8 inch)
Sliced avocado, as desired (for tacos)
1 1/2 cups steamed white rice or Spanish rice, as desired (for burritos)
Cooked black beans, as desired (for burritos)
Cotija or queso fresco cheese, crumbled, as desired (for tacos or burritos)

Steps:

  • Spray 4-quart slow cooker with cooking spray.
  • Add Pork ingredients to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 6 to 8 hours.
  • Meanwhile, make Sweet Summer Corn Slaw. Heat grill on high. Brush corn with olive oil, and season with salt and pepper. Wrap corn in 1 layer of foil. Place on grill. Cook 10 minutes, rotating corn 3 times. Cook 10 to 15 minutes longer; remove foil, and cook corn 5 minutes longer. Remove corn from grill, and allow to cool 5 minutes. Use sharp knife to cut off corn kernels, and add kernels to medium bowl.
  • To same bowl, add remaining slaw ingredients and a pinch of salt. Toss well; cover and place in the fridge until ready to serve.
  • When pork is cooked and falling apart, remove it from slow cooker, and allow to cool slightly. Shred pork with 2 forks, and drizzle with sauce left in slow cooker.
  • To assemble tacos, place a little warm pork in warmed 6-inch tortilla; top with sliced avocado and slaw. Sprinkle with cheese. Repeat to use remaining 6-inch tortillas.
  • To assemble burritos, heat one 8-inch tortilla at a time in microwave 30 seconds. Working quickly, layer cheese, hot rice, warm pork, black beans and slaw toward 1 end of tortilla. Fold sides over the line of ingredients, and roll up tortilla (try to roll tight). Repeat to use remaining 8-inch tortillas.

Nutrition Facts : ServingSize 1 Serving

SLOW-COOKED ENCHILADA DINNER



Slow-Cooked Enchilada Dinner image

This layered Southwestern meal just can't be beat. It gets its spicy flavor from green chilies, chili powder and cumin. Using a slow cooker liner inside of the cooker makes it easier to lift and remove the meal so it can be cut into individual wedges. -Judy Ragsdale, Queen City, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes with mild green chiles, undrained
1/4 cup chopped green pepper
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
6 flour tortillas (6 inches)

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside. , Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice., Cover and cook on low until heated through, 2 to 2-1/2 hours. Using foil strips as handles, remove enchilada dinner to a platter.

Nutrition Facts : Calories 468 calories, Fat 23g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 1118mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 6g fiber), Protein 30g protein.

SLOW COOKER ENCHILADAS



Slow Cooker Enchiladas image

An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.

Provided by AIMS312

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 6

Number Of Ingredients 8

1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix
1 ¼ cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
4 cups shredded Mexican cheese blend

Steps:

  • Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
  • In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
  • Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
  • Cover, and cook on High for 45 minutes to 1 hour.

Nutrition Facts : Calories 711.7 calories, Carbohydrate 36 g, Cholesterol 141.9 mg, Fat 45.6 g, Fiber 3.6 g, Protein 40.9 g, SaturatedFat 25.6 g, Sodium 2089.4 mg, Sugar 3.9 g

SWEET PORK ENCHILADAS



Sweet Pork Enchiladas image

A nice change to standard enchiladas. Pulled pork is blended with green chile sauce, brown sugar, and cilantro. Fabo!!

Provided by HAPIEMOMOF2

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h50m

Yield 10

Number Of Ingredients 10

1 (3 pound) boneless pork loin roast
water as needed
1 pinch garlic salt
ground black pepper to taste
2 (14 ounce) cans green enchilada sauce, divided
½ cup brown sugar
1 (15 ounce) package flour tortillas
2 (15 ounce) cans black beans, rinsed and drained
¼ cup chopped cilantro, or to taste
½ cup shredded Monterey Jack cheese

Steps:

  • Place pork in a slow cooker with enough water to cover bottom by 2 inches. Season pork with garlic salt and pepper.
  • Cook on High for 4 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Transfer pork to a bowl and shred meat with 2 forks. Mix 1 can enchilada sauce and brown sugar into pork. Pour half the remaining can of sauce into a 9x13-inch baking dish.
  • Spread about 1/4 cup pork mixture down the center of each tortilla; top with black beans and cilantro. Roll tortillas around filling and arrange in prepared baking dish, seam sides down. Pour remaining half can enchilada sauce over tortillas and cover with Monterey Jack cheese. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until cheese is melted and sauce is bubbly, 25 minutes.

Nutrition Facts : Calories 441.6 calories, Carbohydrate 52.9 g, Cholesterol 66 mg, Fat 13.3 g, Fiber 8.5 g, Protein 27.7 g, SaturatedFat 5.6 g, Sodium 635.4 mg, Sugar 10.7 g

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