Meals in the week have to be well planned and snappy due to work, endless boys’ activities and generally mum being a taxi! This is one of those dishes that makes you feel very smug as all the hard work is done by the slow cooker during the day and leaves you just to assemble the enchiladas once home. Plus its pretty healthy, balanced and very tasty! A mexican spice mix could be used instead of individual spices for the pork to reduce prep time even further.
The healthy makeover comes in the form of the pork and cheese. I use pork fillet instead of shoulder as it is low in fat and shreds beautifully like shoulder, but you have to keep it moist by slow cooking in a little liquid. The cheese topping is light mozzarella and a sprinkling of reduced fat cheddar. My husband thought these were too tasty to be low fat and healthy, and the boys ate the lot! Win win!
These have a little hit of chilli but aren’t overly spicy so you could add more chilli powder or even tabasco to the shredded pork if you like to up the heat. We enjoyed them with an avocado and red onion leaf salad drizzled with lime juice and extra virgin olive oil. Enjoy, Mrs H x
serves 4-6, smart points 8 per enchilada
for the pulled pork:
1 large pork fillet
1 tsp smoked paprika
half tsp garlic salt
half tsp mustard powder
half tsp onion salt
half tsp hot chilli powder, chopped
1 tsp liquid smoke (optional)
200 ml water
for the enchiladas:
8 medium tortillas
400 g passata
1 ball light mozzarella, torn
60 g reduced fat cheddar, grated
Mix the pork spices and chilli together. Trim the fillet of any sinew and place it into the slow cooker and sprinkle over the spice mix. Add 200ml water to the bottom of the pot, replace lid and turn on low for up to 8 hours.
Take the fillet out of the slow cooker and shred, return to slow cooker into the juices and mix, and 100 -200ml of the passata. Turn on to high to heat through and absorb the juices.
Take a tortilla and place an eighth of the heated mixture in the middle and roll up. Tuck into an oven proof dish. Do this for all tortillas and fit snugly in the dish. Pour about 200 ml of the passata down the middle of the tortillas and top with the torn light mozzarella and grated cheddar cheese. Oven cook at 190ºC, 180ºC fan for about 10-15 mins until the cheese is bubbling and tortilla edges golden. Sprinkle chopped coriander over and serve with the dressed salad.