Pork Enchilada Bowls

5 from 1 vote

Pork enchilada meal prep bowls feature tender pork loin tossed in red enchilada sauce, layered with corn tortillas, creamy Greek yogurt, Monterey Jack cheese, and cotija for a flavorful, ready-to-go meal.

Prep Time10

Cook Time30

Course: 10 ingredients or Less, Lunch/Dinner Recipes, Macro Friendly Recipes, Meal Prep, Recipes

Cuisine: Mexican

Diet: Low Calorie

Servings: bowls

Author: Krista Pool

Equipment

Ingredients

20 ounces cooked pork loin
28 ounce can red enchilada sauce
1 cup plain non fat Greek yogurt 227g
10 corn tortillas
5 ounces Monterey jack cheese
5 teaspoons cotija or queso

Instructions

Preheat the oven to 350 degrees and arrange oven safe containers on a cookie sheet. Spray lightly with cooking spray.
Warm up corn tortillas in the microwave for 30 seconds, or individually over the gas burner until crispy.
In a bowl mix the Greek yogurt with about 1/2 cup of the enchilada sauce. 4.Begin layering in all ingredients in this order: about 1/4 cup enchilada sauce, 1 corn tortilla, 2 ounces pork, 1/8 cup Greek yogurt mixture, 1/2 ounce of Monterey jack cheese. Repeat. Top with cotija and bake for 30 minutes.
5.Let cool before covering with lids and placing In the refrigerator up to 5 days.

Notes

Find in MyFitnessPal and the MacrosFirst app food database by searching, “Stay Fit Mom Pork Enchilada Bowls."

Nutrition