By javery
Enchiladas Bowl
Time for the single serve enchiladas to make a comeback! You can make these so many different ways. Here’s today’s version! Find them in MFP and MacrosFirst apps by searching the food databases for, “Stay Fit Mom Green Chile Pork Enchilada Bowls.” Enjoy!!
Per Bowl:
457 cals
48p / 34c / 14.6f
Ingredients:
25 ounces cooked pork loin or tenderloin
10 corn tortillas
28 oz. Can enchilada sauce
1/3 cup hatch green chilies
1/2 cup plain non fat Greek yogurt
1 medium zucchini
3 oz. cheese (I used Monterey)
.5 oz. crumbled Queso
Instructions:
Updated at: Tue, 13 Feb 2024 04:51:47 GMT
Nutrition balance score
Good
Glycemic Index
45
Low
Nutrition per serving
Calories2527 kcal (126%)
Total Fat70.6 g (101%)
Carbs259.5 g (100%)
Sugars25.9 g (29%)
Protein200.8 g (402%)
Sodium5346.6 mg (267%)
Fiber15.2 g (54%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
1. Preheat Oven to 350 degrees. Arrange 4 cup size, oven safe bowls on a cookie sheet.
Step 2
2. Mix your cooked pork with about 1/2 cup green chilies and the Greek yogurt.
Step 3
3. Layer each bowl with 1/4 cup sauce, 1 tortilla, 2.5oz meat, some shredded zucchini, and a pinch of the cheese. Repeat. Top with remaining green chilies and queso.
Step 4
4. Bake for 30 minutes or until sauce is bubbling. Let cool and cover. Enjoy for up to 5 days!
Step 5
IP Shredded Pork: Slice up about 2.5 pounds pork loin or tenderloin. Season with your favorite seasoning. Set IP the sauté mode. Spray with some oil and sear meat on all sides. About 2-3 minutes per side. Remove meat from IP so you can deglaze the pot. Pour in a little vinegar and 1/2 cup water. Cook and scrape the bottom of the pot until no burnt oil or seasoning remains. Add meat back into pot and pressure cook on high 15 mins. Quick or naturally release pressure. Shred with forks or kitchen aid.
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