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Slow Cooker Pulled Pork Enchiladas

It is official- I’m letting go.  At 28 weeks pregnant carrying twin baby girls, I’m afraid I haven’t got a choice.

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This week marks my third week of being on doctor prescribed bed rest- strict bed rest.  My body is simply not built to carry around the weight of these babies and has already decided that it was ready to bring them into the world.  It is just too early for this, and simple gravity has taken it’s course with me.. So in the bed I went- and have stayed for the past 21 days.  To sum it up- I haven’t gone completely crazy, as of yet.  My days are filled with Food Network’s cooking shows (I’ve become addicted to Chopped) and premium movie channels.. Reading trash magazine and new books on my Nook.


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Blogging has become a luxury.  I can’t sit up for very long, because even this is too much pressure and can cause pre-term labor (yowzaa.. not yet, babies!)

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So, against my own will, I’ve taken on the role as being just about helpless.   Not something this super-busy momma-to-be is used to at all.  Typically, I work my regular full-time position as registered dietitian, I keep a tidy house, do all the grocery shopping, weekly menu planning, and making sure to have a healthy meal on the table every night.  Not so much these days.  Since being ‘in the bed’ I’ve allowed someone else do all the cleaning (I am NOT complaining about this), my sweet husband takes care of the grocery shopping- with me readily available via cell phone in case of questions (and there always are), and with my inability to prepare my own meals and snacks I’ve taken the task of finding easy ideas and recipes for my Fireman to prepare for my meals and our evening dinner. I’ve left it all in the hands of my number one man.

My Fireman has done an amazing job with the meal ideas I’ve brought him to make.. he can follow a recipe with my help and dictation from the living room sofa, of course.

This was one meal that hit a homerun in our house.  The slow cooker did all the work, and all that was left was the assembly and baking just before serving.  Easy enough for my Fireman to handle!

Slow Cooker Pulled Pork Enchiladas

Yield: 8 Servings

Serving Size: 2 enchiladas


  • 3 pounds boneless pork tenderloin
  • 1 (14-ounce) can reduced sodium, fat-free chicken broth
  • 1 medium yellow onion, chopped
  • 6 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 (4-ounce) can chipotle chile salsa (1 tablespoon chipotle chile pepper or hot chili powder may be substituted)
  • Sauce
  • 2 (10-ounce) cans red enchilada sauce
  • 3 tablespoons chopped fresh cilantro
  • 1 (10-ounce) can tomatoes and diced green chile peppers
  • 1 1/2 cups (6-ounces) crumbled reduced fat Feta cheese
  • 16 (6-inch) flour or corn tortillas
  • Garnish
  • Snipped fresh cilantro
  • Diced tomato or quartered grape tomatoes
  • Sour cream
  • Additional Feta cheese


Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork, broth, onion, garlic, cumin, chipotle chile salsa or chili powder, and salt. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 5 to 6 hours. (I cooked mine on low.)

Preheat oven to 400 degrees F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.

In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the cilantro. Set aside.

In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the tomatoes and diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.

Divide pork mixture and 1 cup cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.

Sprinkle with additional chopped cilantro and tomato. If desired, serve with sour cream. Makes 8 servings

Nutritional Information:

Calories: 452; Fat: 12 g; Carbohydrate: 36 g; Fiber: 5 g; Protein: 48 g


Over the next several weeks (9 weeks to be exact!) I’m going to be doing something a bit different on CB.  Of course, I’ll be sharing the easy meal ideas that come out of my Fireman’s kitchen (he made this newfound claim to my kitchen last night while serving me dinner in bed. I couldn’t fight him on that one, really.)  I will also be sharing the recipes of the meals that our dear friends provide, giving my Fireman a break in the kitchen.  We have been incredibly spoiled with love through meals and goodies since my going on full bed rest.  They deserve some of the spotlight here, too, for I don’t know what I would do without them.


  1. hang in there! yay for awesome husbands to dote on you :)

  2. Looking to make enchilladas. This recipe looks great! Exede

  3. Oh my gosh I am so sorry that you are on bed rest! Pobrecita! Hang in there :)

  4. Love this recipe! Thanks.

  5. I started to make these and realized I only had Newman’s Own pineapple salsa so I used that instead. I added the red enchilada sauce after a few hours. We are trying to do without breads and flour so I roasted kale, sweet potatoes and pineapple and put this filling on top. SOOOO good. I also added a little cream cheese because I was out of feta. Will make it again!

    I had a bag of slow roasted pulled pork butt that my friend made for a BBQ so it already had a smokey flavor. I liked that added flavor so I would suggest adding a little liquid smoke or chipotle peppers (as suggested).

  6. These are so delicious. I was intrigued by using Feta, but it totally worked. I used leftover pulled pork and only half the enchilada sauce, but they were still fantastic! Thanks for the great recipe

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