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Home » Dinner » Pork Verde Enchiladas

Pork Verde Enchiladas

by Sarah Olson on December 9, 2019 | Updated March 29, 2021 50 Comments

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pork enchiladas in green sauce with cheese on top (9 by 13 pan)

Pork Verde Enchiladas made easy with slow cooker pulled pork.

Finish the enchiladas off in the oven for a perfect dinner.

We love to make enchiladas on the weekend and serve them with homemade refried beans and Mexican rice.

Pork Verde Enchiladas {slow cooker pork}

These beautiful Pork Verde Enchiladas start out in the slow cooker. I cook the meat all-night with seasonings, beer and a small amount of liquid smoke.

shredded pork, green enchilada sauce, cheese, corn tortillas and cilantro in dishes.

The next day I get everything ready to put together these enchiladas. I cook the tortillas in oil for a small amount of time to make them pliable, this is what Mexican restaurants do for their enchiladas too.

cooked pork enchiladas in white baking dish.

I add chopped cilantro to the green enchilada sauce to liven it up. Then I start assembling the enchiladas. Enchiladas are not hard to make, it just takes some time to get everything ready before you start filling them.

plate with 2 enchiladas on it and Mexican rice on the side.

How to fry tortillas for enchiladas:

  • Start by heating canola or vegetable oil in a skillet or deep cast iron pan.
  • Add a corn tortilla to the pan and lightly fry on each side. This only takes a few seconds per side.
  • The tortilla will not be crisp, it will now be soft and pliable and ready to make enchiladas.
  • Lay each tortilla onto a paper towel-lined plate.
  • Lightly sprinkle with salt if desired.
  • Let the tortillas cool enough to handle

If you have not par-cooked tortillas for enchiladas before you may want to watch this video below. I learned from my mom growing up, but if I did not watch her I may have been confused about the small amount of time that they really need to cook.

Many more variations of enchiladas can be made in the slow cooker:

  • Slow Cooker Classic Chicken Enchilada Casserole
  • Slow Cooker Beef Enchilada Casserole
    Slow Cooker Chicken Enchilada Soup
  • Slow Cooker Shredded Beef Tortillas Stack
  • Slow Cooker Beef Enchilada Chili

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pork enchiladas in green sauce with cheese on top (9 by 13 pan)

Pork Verde Enchiladas

4.97 from 26 votes
Started in the slow cooker and finished in the oven, these pork verde enchiladas for one delicious dinner.
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: Pork Verde Enchiladas
Prep Time: 45 minutes
Cook Time: 10 hours 55 minutes
Total Time: 11 hours 40 minutes
Servings: 8
Calories: 762kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

For the Pork

  • 3 lbs. boneless pork shoulder (around 3-4 lbs)
  • 2 Tbsp. vegetable oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. onion powder
  • 1 tsp. oregano
  • 1 tsp. chili powder
  • 1/4 tsp. liquid hickory smoke
  • 1/2 cup water
  • 1/2 cup beer use water if you can't use beer
  • 1 Tbsp. minced garlic 4-6 plump cloves

For the Enchiladas

  • 16 yellow corn tortillas
  • vegetable oil
  • 28 oz green enchilada sauce
  • 1/8 cup chopped cilantro
  • 1 1/2 lbs. Monterey Jack cheese shredded
US Customary – Metric

Instructions:

For the Slow Cooker Pork:

  • In a large skillet set to medium-high heat add the oil.
  • Once hot, brown the pork roast on all sides.
  • Place in to the slow cooker with all the remaining ingredients over the pork roast.
  • Cover and cook on LOW for 10 hours.
  • Shred the meat with 2 forks, set aside.

For the enchiladas:

  • Set a skillet over medium-high heat.
  • Add about an inch of oil.
  • Cook each corn tortillas for about 2 seconds on each side, place them onto paper towels to drain the oil. (see notes)
  • Get everything else that is needed to make the enchiladas ready. Mix the enchilada sauce and cilantro together in a small bowl.
  • Preheat the oven to 350°F.
  • Spread a small amount of enchilada sauce in the bottom of the casserole dishes.
  • Lay a cooked tortilla down in the sauce in the casserole dish, add about a 1/4 cup of pulled pork, a sprinkle of cheese and a drizzle of enchilada sauce, roll up the tortilla and put the seam down.
  • Repeat this until all the meat is gone.
  • Add a touch of enchilada sauce to the top of the enchiladas, add about a cup and half of cheese to the top of each casserole dish.
  • Cover with foil.
  • Bake for 35 minutes covered and then 20 minutes uncovered. If you like browned cheese on top (like mine), set the oven to broil and cook for about 5 minutes until the cheese is browned.
  • Serve and enjoy!

Recipe Notes:

For the roast:
I like to cook the meat overnight, then I can assemble the enchiladas in time for dinner since the pork takes 10 hours to cook and the enchiladas take some preparation and time in the oven.
Frying the tortillas: 
This light cooking of the tortillas it gives them a bite and makes them easy to work with when rolling the enchiladas. I added a short video from youtube above this recipe card to show how to do this.
I use 2 large casserole dishes for this recipe.

Nutrition:

Calories: 762kcal | Carbohydrates: 33g | Protein: 70g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 195mg | Sodium: 1598mg | Potassium: 921mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1407IU | Vitamin C: 2mg | Calcium: 696mg | Iron: 4mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Dinner, Pork Tagged With: cheese, Crock pot, crockpot, enchilada, mexican, slow cooker

    Comments

    1. lori says

      April 16, 2021 at 9:27 am

      If I am taking to a friends house for dinner, can I assemble at home then bake at their house? So excited to try!!

      Reply
      • Sarah Olson says

        April 16, 2021 at 11:52 am

        Yes! That will work very well.

        Reply
        • lori says

          April 16, 2021 at 3:13 pm

          Thank you! Trying these tomorrow!

          Reply
    2. Laurie Noel says

      February 18, 2021 at 6:33 pm

      Can the pork be cooked in an insta pot instead? If so how long would you cook it? Thank you

      Reply
      • Sarah Olson says

        February 19, 2021 at 2:42 am

        Sorry! I have not tried.

        Reply
    3. John says

      December 9, 2020 at 4:21 pm

      5 stars
      I made these tonight using pulled pork shoulder I did in my InstantPot using slow cooker mode the day before.

      Frying the tortillas made all the difference making this dish. Without this step the tortillas crack and make this dish a real mess to make.

      Reply
    4. Britta says

      December 5, 2020 at 9:06 am

      So excited to make these but I dont have the 11 hours to cook on low in time for dinner tonight. Can I cook on high to save time?

      Reply
      • Sarah Olson says

        December 5, 2020 at 9:22 am

        Yes! 6-7 on high should do the trick (depends on the size of your pork).

        Reply
      • amber e says

        February 1, 2021 at 7:22 pm

        4 stars
        2 2021

        i put solid frozen shoulder into the crock overnight.

        Its done before morning, but, if the smell doesn’t
        awaken you in the middle of the night, just
        cool down on a plate in the morning.

        Fall apart tender!

        Reply
    5. Karen Talaski says

      September 22, 2020 at 4:46 pm

      5 stars
      Your super simple recipe for making pork verde enchiladas is one of our favorite meals! My husband puts the enchiladas together while I heat up the tortillas.

      We end making so many we give half away. However, once the enchiladas are cooked, can they be frozen and still taste yummy? I meant to save some without cooking for that purpose and forgot in the excitement of making the dish. LOL Am I too late to freeze them?

      Thank you so much! I have to say I have made a lot of your recipes and every one of the meals has been outstanding. I LOVE cooking in my crock pot!

      Reply
      • Sarah Olson says

        September 22, 2020 at 6:30 pm

        I think they are fine to freeze. I usually freeze before cooking in disposable pans. I do think they are probably fine to freeze after cooking too.

        Reply
    6. Beatrice says

      September 13, 2020 at 1:21 pm

      5 stars
      These are delicious! Any recommendations for freezing after making then cooking at a later date?

      Reply
    7. Jenn says

      June 2, 2020 at 5:21 pm

      5 stars
      These are amazing!! So easy and delicious! I have made them 3 times now and my family can’t get enough! Thank you for the recipe!!

      Reply
    8. Jamie K says

      May 26, 2020 at 7:11 pm

      5 stars
      This is a favorite in my household. My husband declared these better than going to a restaurant. I always have leftover meat and I love adding it to chili.

      Reply
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