Low Fat Pulled Pork Enchiladas

Indulge guilt-free with these Low Fat Pulled Pork Enchiladas, a lighter twist on a comforting classic. Featuring tender, slow-cooked pork tenderloin infused with bold spices like cumin, chili powder, and smoked paprika, this dish doesn’t skimp on flavor. Wrapped in soft corn tortillas, topped with reduced-fat shredded cheese, and baked to perfection, these enchiladas are irresistibly saucy and satisfying. Fresh cilantro, a squeeze of lime, and a dollop of non-fat Greek yogurt bring the perfect finishing touches. Ready in a few simple steps with wholesome ingredients, this low-fat recipe is ideal for busy weeknights or as a crowd-pleasing dinner that’s high on taste and low on guilt.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:170 mins

Total Time:190 mins

Servings: 6

Ingredients

• 1 lb pork tenderloin
• 2 cups low-sodium chicken broth
• 1 white onion, finely chopped
• 2 garlic cloves, minced
• 14.5 oz canned diced tomatoes
• 4 oz green chilies, chopped
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 12 corn tortillas
• 1 cup reduced-fat shredded cheese
• 0.25 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 cup non-fat Greek yogurt, for topping

Directions

Step 1

Preheat your oven to 275°F (135°C).

Step 2

In a Dutch oven or an oven-safe pot, add the pork tenderloin, chicken broth, chopped onion, minced garlic, diced tomatoes, chopped green chilies, cumin, chili powder, and smoked paprika.

Step 3

Cover the pot with a lid and place it in the preheated oven. Cook for about 3 hours, or until the pork is tender enough to shred easily with a fork.

Step 4

Once cooked, remove the pork from the pot and shred it gently with two forks.

Step 5

Increase the oven temperature to 375°F (190°C).

Step 6

To assemble the enchiladas, fill each tortilla with a portion of the shredded pork and a sprinkle of cheese. Roll them up tightly and place them seam-side down in a baking dish.

Step 7

Pour any remaining sauce from the pot over the enchiladas and sprinkle the top with the leftover cheese.

Step 8

Cover the dish with aluminum foil and bake in the oven for 20 minutes.

Step 9

Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 10

Remove from the oven and let the enchiladas cool slightly.

Step 11

Garnish with chopped fresh cilantro.

Step 12

Serve hot with lime wedges and a side of non-fat Greek yogurt for a creamy topping.

Nutrition Facts

Serving size	(2653.3g)

Amount per serving	% Daily Value*
Calories	2735.5

Total Fat 68.2g	0%
Saturated Fat 23.0g	0%
Polyunsaturated Fat 5.7g
Cholesterol 388.7mg	0%
Sodium 3215.1mg	0%
Total Carbohydrate 323.3g	0%
Dietary Fiber 55.2g	0%
Total Sugars 38.7g
Protein 216.7g	0%

Vitamin D 36.3IU	0%
Calcium 1648.0mg	0%
Iron 20.7mg	0%
Potassium 5045.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.1%

Protein: 31.2%

Carbs: 46.6%