Low Fat Pulled Pork Enchiladas
Transform your dinner routine with these flavorful and guilt-free Low Fat Pulled Pork Enchiladas! This comforting dish combines tender, slow-cooked pork infused with a savory blend of cumin, chili powder, and smoked paprika, wrapped in soft corn tortillas and topped with melted reduced-fat shredded cheese. The low-sodium chicken broth and vibrant diced tomatoes create a rich, tangy sauce that is smothered over the enchiladas for maximum flavor. Garnished with fresh cilantro and served alongside lime wedges and creamy non-fat Greek yogurt, these enchiladas are the perfect balance of indulgent and healthy. Ready in just under three hours with hands-on prep time of 20 minutes, this recipe is ideal for meal prep or a cozy family dinner. Whether you're craving Tex-Mex flair or looking for low-fat dinner ideas, these enchiladas are sure to impress!
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Recipe Information
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
Instructions
Preheat your oven to 275°F (135°C).
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.
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.
Once cooked, remove the pork from the pot and shred it gently with two forks.
Increase the oven temperature to 375°F (190°C).
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.
Pour any remaining sauce from the pot over the enchiladas and sprinkle the top with the leftover cheese.
Cover the dish with aluminum foil and bake in the oven for 20 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool slightly.
Garnish with chopped fresh cilantro.
Serve hot with lime wedges and a side of non-fat Greek yogurt for a creamy topping.
Nutrition Facts
Calories |
2736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 3215 mg | 140% | |
| Total Carbohydrate | 323.3 g | 118% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 38.7 g | ||
| Protein | 216.7 g | 433% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1648 mg | 127% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 5046 mg | 107% | |
*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.
