Pulled Pork Enchiladas

This morning, I suggested enchiladas for dinner sometime and tonight I came home to the smell of pork slow-cooking in the crock pot. Gail found a nice center-cut pork roast, which pulled apart easily after eight hours of cooking. Just before rolling them into the tortilla shells I got the most delicious nibble.  The recipe is from food.com with very little modification.

Pulled Pork Enchiladas
Makes 12

3 lb boneless pork roast
1 oz dry onion soup mix
1 ½ c salsa
4 oz diced green chilies
½ c sour cream
3 oz sliced black olives
10 oz enchilada sauce, red or green
2 c shredded Mexican blend cheese
12 small whole wheat tortillas

1. In morning or day before, place pork roast in crock pot. Cover with onion soup mix and ⅔ of salsa; cook on low 8 hr or until meat easily pulls apart with fork. Shred pork with 2 big forks; drain excess liquid, reserving if desired.
2. Drain chilis, reserving liquid if desired. Preheat oven to 350 F.
3. In large bowl mix shredded pork with drained chilis, sour cream, remaining salsa and half of olives.
4. Using 3 large plates: pour enchilada sauce on one, shredded cheese on another, leaving third empty. For each enchilada: Dip tortilla in sauce to cover one side, place sauce-side-up on empty plate. Fill with meat mixture; top with shredded cheese. Roll; place in baking dish.
5. Pour remaining enchilada sauce and shredded cheese over top; bake 1 hr until browned and bubbly.
6. Garnish with remaining black olives; pass extra salsa and sour cream at table if desired.

Variations:

• Add 1 T chili-garlic sauce to meat mix before rolling enchiladas.
• Garnish with diced green onion.
• Combine reserved liquid from crock pot and canned chilis; pour over enchiladas before baking.