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Angled view of slow cooker pork enchiladas on a white plate.
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5 from 2 votes

Slow Cooker Pork Enchiladas

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.
Cook Time2 mins
Course: Dinner
Cuisine: Mexican
Servings: 10
Calories: 271kcal


  • Slow cooker


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.


Calories: 271kcal | Carbohydrates: 25g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 1535mg | Potassium: 144mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1115IU | Vitamin C: 6mg | Calcium: 291mg | Iron: 2mg