Pork and Pineapple Enchiladas

Cooking for a crowd? My husband says I always cook enough for a crowd, no matter how many people show up at our dinner table. I say it's good to be prepared. Take this recipe for enchiladas for example: The night I made these, our friend and my husband’s bandmate Katie were going to be working on a duet, so we invited her for dinner. Why? Because there's always enough food at Shel's! Just season up some pork, cook it all day in the slow cooker, shred and turn it into these delicious (and spicy sweet) pork and pineapple enchiladas with homemade enchilada sauce. With this recipe you can feed a crowd and send them home with leftovers. I'd say that's being a good hostess!

Pork and Pineapple Enchiladas (adapted from howsweeteats.com)

2 lb. pork loin (can also use pork butt)
1 1/4 t. salt, divided
1 1/4 t. pepper, divided
1 c. chunk pineapple
1/4 c. pineapple juice (I bought canned pineapple and used the juice from the can)
1/4 c. green onion, sliced
1 jalapeno pepper, minced
2 chipotle pepper in adobo sauce, minced and divided
2 T. olive oil
2 T. all purpose flour
1 (15 oz.) can low sodium chicken broth 
1 (15 oz.) can tomato sauce
2 T. tomato paste
2 T. chili powder
1 t. cumin
1 t. onion powder
1/2 t. garlic powder
1/4 t. smoked paprika
1/8 t. cayenne pepper
20 small flour tortillas (I used fajita sized)
8 oz. shredded cheddar cheese


Trim the fat from the pork loin and season it with 1 t. each of salt and pepper. Place the pork in a 4 or 6 qt. slow cooker and add the pineapple, pineapple juice, green onion, jalapeno and 1 chipotle pepper. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred with two forks and set aside until ready to roll your enchiladas.

In a medium sauce pan heat the olive oil over medium heat then whisk in the flour and cook for 1 minute. Slowly whisk in the chicken broth then tomato sauce and tomato paste. Whisk until smooth then add chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne pepper, remaining chipotle pepper, 1/4 t. salt and 1/4 t. pepper. Allow to simmer until slightly thickened then turn off the heat.

Preheat the oven to 350. Spray a large baking dish with cooking spray. Spoon about 1/2 c. of the enchilada sauce into the prepared baking dish and spread in an even layer. Fill each tortilla with 2-3 T. of pork then spoon over a tablespoon or so of sauce. Roll tightly and place in the prepared baking dish. Repeat with remaining pork. Pour the remaining sauce over the top of the enchiladas and top with grated cheese. Cover and bake for 30 minutes, removing the foil for the last 5 minutes of baking. Allow to sit for 5 minutes before serving.

20 servings (238 calories each serving) according to my calculator on loseit.com