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.
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.
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.
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.
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 Verde Enchiladas
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
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!
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!
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.
These are delicious! Any recommendations for freezing after making then cooking at a later date?
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!!
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.