These pork enchiladas are amazing. They make you feel like you're cheating, but ... you're not! They're full of cheese, moist tender pork, and the pork's fantastically spicy sauce!
I've made these with both low carb tortillas
, as well as with my all-purpose crepes
. Truth be told both ways are excellent! The crepes make the recipe induction friendly and the lowest carb option, but I'd understand why some people might need to have a real tortilla in their enchilada!
Ultimately, these are pretty simple. Take a crepe or tortilla, roll some stuff
into it, put it into a baking pan, and repeat this process until the pan is full, or you're out of ingredients. Top with sauce and cheese. Bake!
If you happen to have saved the pork sauce/veggies seperately from the shredded pork meat, mix this sauce with the salsa. This creates a little more salsa and allows the pork flavors to spread more evenly throughout the enchiladas.