Pork Verde Enchiladas
79 Comments Dec 09, 2019
Updated Jun 11, 2025
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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.
Why you’ll love this recipe
- The pork cooks low and slow until it’s fall-apart tender.
- Then the pork enchiladas are assembled and put in the oven.
- It’s a great make-ahead option and perfect for feeding a crowd.
How to Make Pork Enchiladas
- Brown the pork, then slow cook it with seasonings until tender.
- Shred the pork and get your enchilada ingredients ready.
- Fill and roll the tortillas, then layer with sauce and cheese.
- Bake until hot and bubbly, then top with cilantro and serve
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 YouTube video. 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.
Cook’s Notes & Variations
Chicken or beef can be used instead of pork, but will only need 8 hours of cooking time.
Some readers love pepperjack cheese in these!
After assembling the enchiladas, you can place in the fridge to bake later. Or you can cover in foil and freeze for up to three months, then thaw and bake.
Featured Comment
“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!!”
– jenn
Pork Verde Enchiladas
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!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Mexican Style Recipes
Chicken Enchilada Casserole and Beef Enchilada Casserole are cheesy, layered favorites perfect for busy nights.
If you’re craving something cozy, try Chicken Enchilada Soup or toss frozen taquitos in the slow cooker for Lazy Enchiladas.
For a creamy twist, Green Chicken Enchilada Casserole delivers bold flavor, while Beef Enchilada Chili is hearty and satisfying.
Also try my Chile Verde or Crockpot Carnitas recipe for similar flavors!
Would it make a big difference cooking it on high for half of the time or even a little longer ?
Thanks for this amazing recipe. making it this week with pork shoulder I got on sale at Safeway.
Thanks for sharing my recipe on your blog!
Great recipe i have found with my enchiladas i like to dip each tortilla in the sauce then add the meat and cheese its a little messy but the whole tortilla gets covered with sauce
I have this in the Crock-Pot now. Can’t wait to eat this with the family tomorrow night. Excited!!!
That’s great! I think they will love it!
Well, it was delicious and I am making it for a second time, will have some meat leftover for tacos, should be great with avocados. This web site is flaky though, won’t stay in place has a bug or something. flips around.
I noticed that too this week Jane, I am looking into what the problem can be. Thank you for letting me know, I thought maybe it was just my computer! I’m glad you like this meal, I want to make it again this week!
I just made this, they are in the oven and I used a smaller roast, and had some meat left over. I think my meat was about 2.5 pounds. So, I will have a pulled pork sandwich or two. The meat has a nice flavor but it might get lost in the green enchilada sauce. I will soon find out. It made about nineteen enchiladas for me, could of made a few more but I didn’t want to dirty another pan. Sandwiches sounded good too.
Any suggestions on a good canned green enchilada sauce? Or does anyone have a recipe they would like to share?
World market (I think that’s the brand!) sold at Walmart is the best I’ve ever found. Not runny and full of flavor! In a glass jar.
I have been using the Aldi brand, don’t know if you have one near you. It seems to work fine and I love the flavor.
The video – Do Not throw flour on a fire! You’ll have a bigger fire! Flour is flammable!
It says that at the beginning of the video, but thank you for whoever doesn’t watch that part.
Beautiful and very appetizing!! I will make this dish for a special occasion soon. Simply perfect!
This looks so good and easy. Great instruction video……very helpful! Pinned. Thanks.