• 1 pound pork tenderloin
  • 3/4 cup red enchilada sauce
  • 1/4 cup buffalo sauce
  • 1 small white onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup green bell pepper, diced
  • 8 8-inch whole wheat tortillas
  • 1 ounce Gorgonzola cheese, crumbled or more to taste
  • 2 tablespoons cilantro, chopped for garnish (optional)
  • Non-stick cooking spray
Add the pork tenderloin and 1 1/2 cup water to a slow cooker. Cover and cook on low 6 to 8 hours until pork is cooked through and shreds easily with a fork.

Remove pork and place it on a cutting board or platter. Shred pork and place it in a bowl.

Preheat oven to 375 degrees F.

In a skillet over medium heat, spray non-stick cooking spray, and then add onion, celery, and green bell pepper. Cook until tender, about 4 minutes.

Add cooked vegetables to bowl with shredded pork. Stir to combine.

Spray a 9 x 13 baking pan with non-stick cooking spray.

Fill a tortilla with 2 to 3 heaping spoonfuls of the pork-vegetable mixture. Roll up and set seam side down in the baking dish. Continue until all 8 tortillas are filled.

Mix red enchilada sauce and buffalo wing sauce in a small bowl. Pour sauce on top of enchiladas.

Bake uncovered for 25 minutes.

Remove from oven, top with crumbled Gorgonzola and cilantro before serving, if desired.

Serves 8


Recipe courtesy of Carissa Bealert, RDN, Registered Dietitian Nutritionist

Calories: 230 calories

Protein: 17 grams

Fat: 7 grams

Sodium: 680 milligrams

Cholesterol: 40 milligrams

Saturated Fat: 3 grams

Carbohydrates: 22 grams

Fiber: 5 grams