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!
Can flour tortillas be used in place of corn?
You can if you are used to making enchiladas with flour, they can get soggy.
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:)
Thank you for the instant pot timing. AND I love the idea of a beer gravy!
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!
Yes! Will work fine.
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!
Just wondering why this is not also presented in the same one-pot recipe as your chicken and beef enchilada recipes?
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!
I was just wondering what type of beer works best for this?
Any beer works well. We often just have bud light and it tastes great with the pork.
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.
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?
Yes! keep the lid on the entire time.
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.
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.
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.
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?
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.