1.5 lb. Pork (I used butt) *See Notes
1c Water + 1 Beef Broth Cube *See Notes
1 Poblano (Add halfway thro)
1 Onion, sliced
1/2tsp Garlic Powder
1/4tsp Onion Powder
Sauce Mix (This overmakes, you will NOT use all):
1c Salsa Verde (Pace Restaurant Style W/ Garlic Lime) *See Notes
1can Cream of Chicken
1/4c Sour Cream
Shredded Mexi Hot Cheese
Egg Rolls *See Notes
Toppings: Lettuce, Roma Tomatoes, more Sour Cream
Butter Flavor Cooking Spray Crock. Add first 8 ingredients. Cook on low 5-6 hours. Shredded last 30min-1hr. Roll pork mixture, with sprinkle of cheese, into EGG ROLL WRAPS. Spray skillet, well, with Butter Flavor Cooking Spray. Brown all sides of eggrolls.
Cooking Spray oven pan, lightly. Add a little sauce mixture. Single layer eggrolls in. Top with a little sauce mixture. Top with good handful of cheese. Bake in preheated oven at 400 for 16minutes. Broil few minutes, if desired. Serve with Shredded Lettuce, Roma Tomatoes, and some Sour Cream.
*Notes: You can try GREEN ENCHILADA Sauce, instead of Salsa Verde!
I have yet to try, but, you can use Chicken Breasts. Just swap Beef Broth with Chicken Broth, then.
Eggrolls have a little less carbs and calories compared to most your brand flour shells. Corn shells or flour shells can be used, as well. Your preference. Some corn shells are lower in carbs, too. Cabbage leaves are an option. All may alter flavor, or enhance it, I’ve yet to try alters. Check labels.
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