I love cooking this dish when we have people over for dinner, because it makes a lot and everyone can eat their fill!
- Boneless pork loin ( I usually get about 3 pounds and use the left overs for another dish)
- 1 cup sliced mushrooms
- 2 cups diced spinach
- 1/2 cup diced onion
- 1 whole cut onion (for cooking in crock pot with pork)
- 1 can diced tomatoes with chili's
- small bag of shredded cheddar cheese
- 1 cup of salsa verde
- 1 sliced apple (for cooking in crock pot with pork)
- salt and pepper
- 1/2 cup apple juice (for cooking in the crock pot)
- 4 oz cream cheese room temp (half a box)
So I cook the pork all day in the crock pot to get the pulled pork effect.
Take your sliced onion and apple and layer it on the bottom of the crock pot, pour the apple juice over that.
Place the pork on top and sprinkle with salt and pepper. cook on low 6-8 hours.
When the Pork is done, Take out (portion some out for another meal if there is going to extra). Put in a bowl and with two forks start pulling apart the pork until its all pulled apart. Set aside.
In a pan sautee up the diced onions for about 3 minutes until softened, then add the mushrooms and cook for another minute until softened. Add the spinach and wilt down- then finally add the diced tomatoes. Add some salt and pepper and cook all together for another minute or so until everything is combined.
Add the veggie mixture into the bowl with the pulled pork, mix to combine, then add in cream cheese and stir very well until everything is all mixed together and the cream cheese is all broken down.
Spray a 9x13 baking dish with cooking spray, then start to assemble your enchiladas.
Place a scoop of the filling in the center of tortilla, sprinkle with a little cheddar cheese then fold and place in dish.
Repeat with however many you are making. I usually do about 8
After they're all rolled, pour salsa verde all over the top of the dish and sprinkle the remainder of the cheese on top of that.
Bake at 350 for about 15 minutes until you can see the cheese is melted.
This is my favorite way to make enchilada's. I've also done an all veggie version with just mushrooms, spinach and onions. It's so versatile you can pretty much come up with any combination of things to do. I usually serve with red beans and rice and a little greek yogurt on top (instead of sour cream), and green onions. It's also great because you can make a lot at once, and one is really filling so its great if you're doing dinner for a bunch of people. Enjoy!