Last night I made a pork loin in the crockpot using this recipe. I had plenty left over so I shredded and saved it for tonight's meal. I also made plenty of brown rice last night and am using the leftovers as well. The original recipe is my mom-in-law's wonderful enchiladas which is one of Chris's favorite dishes. She uses ground beef and no tomatoes or rice. The following recipe is my tweaked version.
VERDICT: I've never made these with shredded pork before and I actually like it better than the beef. I'm not a fan of ground beef though so I'm a bit partial to anything BUT ground beef. Chris liked it and said that the ground beef is still his fav but this is a close second. I bet shredded chicken would be great in it too. That will have to be next time!
1 lb cooked pork, shredded (OR ground beef/shredded chicken)
1-2 cups of cooked rice (I used brown rice)
1-16oz block of velveeta cheese
1 can enchilada sauce, mild
1 can Rotel tomatoes
1 sm can tomato sauce
dash of cumin
1 package of 12" tortillas
Mix tomatoes and cumin in a large frying pan. Add meat and rice. Stir well. In separate bowl mix sauces. Remove meat/rice mixture from heat. Shred cheese. Place a little sauce on the bottom of a 13x9 pan, turning to coat. Assemble enchiladas. Place remaining sauce and cheese on top. Bake 350 degrees for 30 minutes or until cheese is melted. Enjoy!