Pork Verde Enchiladas

Pork Verde Enchiladas made easy with slow cooker pulled pork and 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.

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Pork Verde Enchiladas

4.98 from 36 votes

Started in the slow cooker and finished in the oven, these pork verde enchiladas for one delicious dinner.

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Course: Main Course

Cuisine: Mexican

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!

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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 Information:

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

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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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 Beef Enchilada Chili
• Also try my Chile Verde recipe for similar flavors!