Tender pork simmered in a spicy broth topped with red enchilada sauce and shredded cheese all coming together for simply delicious slow cooker pork enchiladas.
I’ve told you how much I love Mexican food? Especially enchiladas. When I go to a Mexican restaurant, 95% of the time I will order chicken enchiladas. ** They are my favorite and for my mom cheese enchiladas.
But today we have tender slow cooker pork enchiladas for you. We love cooking with a slow cooker. Throw your ingredients in, set for 3 to 4 hours on high or 7 to 8 hours on low, and then you can almost completely forget about or worry about your next meal. But you won’t forget about these because the smell will be enticing you and you will wish dinner time would come sooner.
These slow cooker pork enchiladas do not disappoint. And they are almost as easy as I described. Yes, they will take a couple more steps beyond cooking and simmering in the slow cooker because enchiladas don’t assemble themselves but really even that is easy, especially with prepared enchilada sauce and shredded cheese.
Depending on how much time you have, 3 to 4 hours or all day, start cooking the pork roast or pork tenderloin in the slow cooker with that in mind. Place the pork, chicken broth, chopped onion, minced garlic, chili powder, cumin, and salt all in the slow cooker. Cook on high for 3 to 4 hours or low 7 to 8 hours. Once the pork is tender, pull apart completely with two forks, stir around just a little to cover that juicy, tender pork with the sauce and spices and let simmer for 30 more minutes to enhance the flavor.
In the meantime, remove 1/4 cup liquid from the slow cooker, and mix in a bowl with 3/4 cup red enchilada sauce. In another bowl, add the rest of the red enchilada sauce, an additional 1/2 cup of liquid from the slow cooker, and 4 oz of diced green chiles. Preheat the oven to 400 degrees.
Now you are ready to assemble the slow cooker pork enchiladas. Take all that tender pork and mix in with the first bowl of sauce; the one with 1/4 cup liquid and 3/4 cup red enchilada sauce. On the bottom of a 9×13 pan spread about 1/4 to 1/2 cup of the second bowl of red enchilada sauce; the one with the green chiles. Lay one tortilla flat, spread 1/10 of the pork across the bottom of the tortilla, next spread 1/10 of the 8 ounces of shredded cheese across the pork. Roll up tight the tortilla and place seam side down in the 9×13 pan. Continue this process until all 10 to 12 pork enchiladas are laid next to each other in the pan. Pour the rest of the second bowl of enchilada sauce; the one with the green chiles, over the top of all the pork enchiladas, spread the sauce to cover everything. Sprinkle the additional 4 ounces of shredded cheese over all and place in the oven to bake for 20 to 25 minutes. If the cheese is browning too much place foil over the top of the slow cooker pork enchiladas to stop brown, remove with 2 to 5 minutes left.
Serve warm with your favorite toppings. Ours are cilantro, sour cream, and a squeeze of fresh lime juice. Yours might be more cheese, cilantro lime dressing, maybe even ranch dressing, or some salsa. Whatever you decide you will be enjoying tender, flavorful slow cooker pork enchiladas for dinner and be so glad you did. Trust me I know you won’t be disappointed.
Slow Cooker Pork Enchiladas
Servings 10
Tender pork simmered in a spicy broth topped with red enchilada sauce and shredded cheese all coming together for simply delicious slow cooker pork enchiladas.
Ingredients
For the Pork Meat:
- 2 lb pork roast or pork tenderloin
- 14 oz chicken broth
- 1/2 yellow onion (chopped small)
- 2 TBS minced garlic
- 1 TBS cumin
- 1 TBS chili powder
- 1 tsp salt
For the Enchiladas:
- 28 oz red enchilada sauce (choose your favorite)
- 4 oz green chiles (diced)
- 12 oz shredded cheddar or colby jack cheese (divided)
- 10 to 12 flour tortillas (medium size, thin texture, avoid soft thick tortillas)
Equipment
- Slow cooker
Instructions
For the Pork Meat Filling:
- In the slow cooker combine pork, chicken broth, chopped onion, minced garlic, cumin, chili powder, and salt.
- Cook for 3 to 4 hours on high or 7 to 8 hours on low, or until the pork roast is all tender.
- Once pork is tender, pull apart with two forks, stir slightly into broth, and simmer 30 more minutes.
For the Enchiladas:
- Preheat the oven to 400 degrees Fahrenheit.
- Combine enchilada sauce and diced green chiles in a small bowl.
- Remove the pork from the liquid and combine the shredded pork with 1/2 cup of enchilada sauce.
- Spread 1/2 cup of the enchilada sauce into the bottom of a 9x13 pan.
- Lay 1 tortilla out flat and spread about 1/20 of the pork filling down the middle. Sprinkle a couple tablespoons of shredded cheese on top.
- Roll the tortilla up tight and lay seam side down in the prepared 9x13 pan
- Continue with the rest of the tortillas until all are filled with pork and cheese and laid in the 9x13 pan.
- Spread the rest of tne enchilada sauce over the top of the enchiladas.
- Sprinkle the top with the remaining shredded cheese.
- Cover the tray with foil and bake in the preheated oven for 10-15 minutes.
- Remove the foil and continue to bake for another 10 minutes or so until the cheese is nice and bubbly and golden.
- Serve with your favorite enchilada toppings; sour cream, additional cheese, cilantro, salsa, lime juice, etc.
Nutrition
Calories: 271kcalCarbohydrates: 25gProtein: 13gFat: 14gSaturated Fat: 8gCholesterol: 36mgSodium: 1535mgPotassium: 144mgFiber: 3gSugar: 7gVitamin A: 1115IUVitamin C: 6mgCalcium: 291mgIron: 2mg
**My favorite enchiladas are from the restaurant Rosa’s in Fallbrook, CA (where I’m from). Although I get enchiladas almost every time I eat at a Mexican restaurant I still haven’t found anything to surpass my love for Rosa’s chicken enchiladas. But these honey lime chicken enchiladas come close.
Post originally published September 7, 2011; updated January 9, 2020.
Paula Plummer says
the very best pork enchiladas on earth! Thank you so much for the recipe
Aimee says
I’m so glad to hear that!
Rosanne Kruse says
for the slow cooker Pork enchiladas did you use flour or corn tortillas, someone said hey used flor and they turned out mushy
Aimee says
I used flour tortillas. The meat can be very juicy, so try and drain as much of the liquid from it as possible. I also edited the recipe to not add any sauce underneath the tortillas only ontop, so that should help keep them from getting too doughy.
Alex says
From fallbrook!? Me too! Off of Alvarado lol small world.
Aimee says
How cool! I’m in Utah now, but we were on Palomino, or just off McDonald!
THOMAS WILLIAMS says
I USED FLOUR TORTILLAS, NOT GOOD, THEY TURNED TO DOUGH, AND THE TASTE WAS YUCK, THREW THEM IN TEASH, THEY DID NOT TASTE GOOD
Amanda williamson says
Can you freeze this ?
Aimee says
I have frozen them before, but you’ll have to rebake them when enjoying them again, and the tortillas won’t get as crisp as they first were.
Vicki Kremer says
In large skillet put Rotisserie chicken shredded. Add 1 pkg. taco seasoning according to directions…slowly add
8 oz. Philly cream cheese and 8 oz. sour cream……..mix well…roll up 3-4 Tablespoons on each flour tortilla and roll up..lay in 9 x 13 baking dish…pour large can green enchilada sauce over all and top with jack/cheddar cheese…. Bake covered 350 degrees 40 minutes….serve with sliced black olives, chopped onion and sour cream
tashaa says
Sounds fantastic Vicki! I must try! Thanks so much. Also, thank you Aimee for your great recipe!
tasha says
Have u found The Best recipe yet or at least one better than this one u posted? As I am also always on the search for more delicious recipes:-)
Aimee Berrett says
I haven’t tried any new pork enchilada recipes, sorry!
Susan says
Made this tonight and it was super delicious and easy! I will be using this enchilada recipe from now on but will be using green sauce (mine and the hub's fav). p.s. I love Rosa's too! 🙂
Jilly says
I just discovered the web site through Bing search engine. You actually created a meaningful purpose. within the long run I actually prefer to study on this posts from your blog.gifts for boys
Ashlee @ I'm Topsy Turvy says
Sounds delish! I'm featuring this as the treat of the week on Topsy Turvy Tuesday's!
Amanda says
Hey! Just stopping by to let you know I featured this at Savory Sunday this week!!
Lisa says
Oh my goodness, these look tasty. I too love crockpot recipes. Coming home to the smell of dinner already cooking is the BEST.