Pork Verde Enchiladas


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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.

cooked pork enchiladas in white baking dish.

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

How to Make Pork Enchiladas

  1. Brown the pork, then slow cook it with seasonings until tender.
  2. Shred the pork and get your enchilada ingredients ready.
  3. Fill and roll the tortillas, then layer with sauce and cheese.
  4. 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.

Pork Verde Enchiladas {slow cooker pork}

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.

plate with 2 enchiladas on it and Mexican rice on the side.
pork enchiladas in green sauce with cheese on top (9 by 13 pan)

Pork Verde Enchiladas

4.96 from 22 votes
Prep Time: 45 minutes
Cook Time: 10 hours 55 minutes
Total Time: 11 hours 40 minutes
Servings: 8
Started in the slow cooker and finished in the oven, these pork verde enchiladas for one delicious dinner.
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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

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

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

Made this recipe? Leave a comment below!

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!

Other recipes you may like

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Recipe Rating




79 Comments

  1. Kendra says:

    Can flour tortillas be used in place of corn?

    1. Sarah Olson says:

      You can if you are used to making enchiladas with flour, they can get soggy.

  2. Monica says:

    5 stars
    This is an awesome recipe! I’ve cooked the roast in the crock pot, but as of lately, I’ve been pressure cooking it in about 90 minutes, and the meat it beautifully tender! It’s wonderful! We love this enchilada recipe. I’ve also used this similar recipe to make a pork roast with a beer gravy…wow! So awesome. Pretty versatile! Thank you:)

    1. Sarah Olson says:

      Thank you for the instant pot timing. AND I love the idea of a beer gravy!

  3. Niki says:

    C An you freeze this before baking? I am wanting to save the second half for later but want to make sure they will turn out the same!

    1. Sarah Olson says:

      Yes! Will work fine.

  4. Lisa says:

    5 stars
    This is one of my family’s favorite meals! So yummy! I am so glad I found it on Pinterest. I usually make a double batch of the pork in my Instant Pot and use the leftovers for pork tacos later in the week. I have shared this recipe with lots of friends and they love it too. Thanks SO much!

  5. Dane says:

    Just wondering why this is not also presented in the same one-pot recipe as your chicken and beef enchilada recipes?

    1. Sarah Olson says:

      I didn’t make a casserole out of this one. A pork butt has a lot fat and juices it would water down the sauce if it were to be cooked with the green sauce. And my recipes are usually made up by what I’m craving, I wanted traditional enchiladas this day. And green sauce can be more watery than red sauce anyway. I’ve had a few people use green sauce in my chicken enchilada casserole recipe and ended up with a soupy mess. I hope that makes sense!

  6. Melissa Drexler says:

    I was just wondering what type of beer works best for this?

    1. Sarah Olson says:

      Any beer works well. We often just have bud light and it tastes great with the pork.

  7. Christina Aldridge says:

    5 stars
    This was fantastic. I searched for left over pork ideas and found this recipe. The enchiladas were perfect and so easy and I especially enjoyed the quick video showing what to do with the tortillas. I would have definitely left the in too long. I’ll have to try it again with the actuak pork recipe too. One question though, why does it need to cook so long when all of the ingredients are already cooked? I’m sure there is a reason but I’m just curious. We only did about 25 minutes with the cover and even less with it off bc we were starving. Also, it stuck a little to the pan. Should I grease the pan first with oil? I did cover it with sauce. Thanks again. It was delicious.

  8. Kim Assunto says:

    In my part of TX, apparently, you can’t buy a pork roast that isn’t 5-6 lbs. Can I cook it on high do you think?

    1. Sarah Olson says:

      Yes! keep the lid on the entire time.

    2. Jane Wilcox says:

      Or hand the large roast to the butcher and ask him/her to cut it in half for you, then you have two smaller roasts.

  9. kendall says:

    Hi All,

    How spicy do these turn out!? I am looking to make them tomorrow for my grandma but she isn’t the biggest spice fan.

    1. Jane Wilcox says:

      I don’t remember them being spicy at all. I guess it depends on the brand of sauce you use and they type of chili powder. I got mine at Aldi, they just have one.

  10. Johanna Kaye says:

    Could you cook the pork in the oven? I always have the hardest time not overcooking with crockpots. If so, how long would you suggest?

    1. Sarah Olson says:

      Hi Johanna. You could cook it in the oven. Are you keeping the lid on your slow cooker? For me pork only get tenderer in the slow cooker, I can even go up to 13 hours. Sometimes if you under cook it (or take the lid off too much) the pork will be tough because it has not had enough time to cook.