A comforting recipe that warms the heart. A quick and easy way to have a nice dinner ready when you get home. Get your slow cooker out of the cupboard and have fun! It saves time and the family will be delighted with this fun and nutritious recipe that can be garnished any way you like.
Preparation
10 minutes
Cooking
6h 15 minutes
Total
16 minutes
Portion(s)
5 portions
Ingredients
Enchilada mix :
- 15 mL (1 tablespoon) jarred minced garlic (3 cloves of garlic, finely chopped)
- 125 mL (½ cup) sodium-reduced chicken broth
- 2 mL (½ teaspoon) ground cumin
- 1 pork tenderloin (about 370 g)
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 5 mL (1 teaspoon) garlic powder
- 7.5 mL (½ tablespoon) chili powder
- 300 mL (1¼ cups) tomato coulis (Passata type)
- 30 mL (2 tablespoon) Worcestershire or soy sauce
- 1 cup grated cheddar cheese, < 20% M.F.
- 1 can (540 mL) kidney beans, rinsed and drained
- 1 can (340 mL) corn kernels, rinsed and drained
Topping (optional):
- 3 corn tortillas
- 1 mL (¼ teaspoon) smoked paprika
- 75 mL (5 tablespoon) 1% sour cream
- 75 mL (5 tablespoon) homemade or commercial guacamole
- Green onions or chives
Note: You can take the pork mixture to make regular enchiladas, in corn or whole wheat tortillas.
Preparation
- Place all enchilada mix ingredients except cheese, beans and corn in a slow cooker dish and cook 6 hrs.
- Add beans and corn to pork and mix well. Add cheese on top and continue cooking for about 15 minutes.
- Cut corn tortillas into strips and grill in a pan for 5 minutes, turning regularly to avoid burning. Sprinkle paprika over tortillas.
- Serve with desired toppings.
Nutritional Information (per serving)
Calories 375 kcal
Fat 9 g
Carbohydrates 40 g
Fibre 9 g
Protein 33 g
Sodium 710 mg
Can be stored 2-3 days in the refrigerator or 3 months in the freezer in an airtight container.