Ingredients
Scale
- 1.5–2 lb pork tenderloin
- Salt and pepper, to taste
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cups enchilada sauce (store-bought or homemade)
- 8–10 large tortillas (corn or flour)
- 2 cups shredded Mexican blend cheese or cheddar cheese
- Fresh cilantro, avocado, sour cream, for garnish (optional)
Instructions
- Season pork tenderloin with salt, pepper, chili powder, cumin, and paprika. Place in slow cooker.
- Pour enchilada sauce over pork tenderloin in slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until pork is tender and shreds easily.
- Shred pork using two forks in slow cooker, mixing well with enchilada sauce.
- Preheat oven to 350°F (175°C). Spoon generous amount of pork filling onto each tortilla and roll up tightly. Place rolled tortillas seam-side down in greased 9×13 inch baking dish.
- Pour remaining enchilada sauce from slow cooker over rolled tortillas. Sprinkle shredded cheese evenly over top.
- Cover baking dish with foil and bake in preheated oven for 20-25 minutes, until cheese is melted and bubbly.
- Remove from oven and let cool slightly before serving. Garnish with cilantro, avocado, and sour cream if desired.