Directions:
- Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
- Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
- Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.9 Kcal (1808 kJ) | ||
| Calories from fat | 175.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.48g | 30% | |
|---|---|---|---|
| Cholesterol | 117.26mg | 39% | |
| Sodium | 649.03mg | 27% | |
| Potassium | 779.64mg | 17% | |
| Total Carbs | 24.04g | 8% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 39.65g | 79% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.9mg | 22% | |
| Calcium | 110.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 153.28 Kcal (642 kJ) | ||
| Calories from fat | 62.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.91g | 30% | |
|---|---|---|---|
| Cholesterol | 41.62mg | 39% | |
| Sodium | 230.34mg | 27% | |
| Potassium | 276.69mg | 17% | |
| Total Carbs | 8.53g | 8% | |
| Sugars | 0.51g | 6% | |
| Dietary Fiber | 0.76g | 9% | |
| Protein | 14.07g | 79% | |
| Vitamin C | 1.3mg | 6% | |
| Iron | 1.4mg | 22% | |
| Calcium | 39.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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