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.
Slow Cooker Pork Enchiladas
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)
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.
**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.