Sriracha Pulled Pork Enchiladas

This time of year I yearn to stay indoors, have family dinners and relax in the warm comfort of my home.  But work and my busy schedule in general means there’s little time for winter weeknight meals.  But with the help of my trusty slow cooker, dinner will be ready and waiting for me when I return home.  Below is my classic Slow Cooker Pulled Pork, given a new twist by switching my Tabasco for their newest version, Sriracha Tabacaso.  What I love about this recipe is how versatile it is.  I can make a weeknight sandwich, mix it into a Taco Salad, spoon it over nachos, or scoop it into enchiladas, like I’ve done here.  Enchiladas are one of my weeknight go-to meals, I hope you’ll give them a try and share a dinner in with your family tonight.

Sriracha Pulled Pork Enchiladas

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• Author: Roni Proter

Ingredients

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• 2 cups pulled pork
• 2 cups spinach
• 1/2 cup low fat sour cream
• 1/2 cup shredded cheddar cheese
• 5–10 flour tortillas
• 1 16oz jar red enchilada sauce (I prefer Hatch)

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Instructions

1. Preheat oven to 375.  
2. Meanwhile, in a saute pan with a pat of butter or olive oil, wilt spinach and drain excess water.  
3. In a mixing bowl, combine the puled pork, sour cream, and half of the cheddar cheese.  
4. Place two tablespoons of the mixture at one end of a flour tortilla and roll until enchilada is formed.  Repeat with remainder of flour tortillas until the mixture is used up.  
5. Place a couple tablespoons of enchilada sauce at the bottom of a baking dish, then pile the enchiladas side by side, with the ‘seam’ of the enchilada facing down.  
6. Pour enchilada sauce over the rolled tortillas, then sprinkle remainder of the cheese across the top.  
7. Bake for 15-20 minutes or until cheese and sauce are bubbling.

Keywords: sriracha, pulled pork, enchiladas