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
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 Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Melissa Johnston says
Can you assemble and freeze the 2nd pan?
Sarah Olson says
Yes, that works well.
Jodi Strange says
Love these enchiladas. The only change I make is I do half Monterey Jack and half pepper Jack cheese. Leftovers heated in the toaster oven are even better. Thanks for this amazing recipe.
Lexie says
So excited to try! Can you do pork in the crock pot on high? If so how long would you recommend?
Sarah Olson says
It depends on the size. If it’s huge, you can do 6-8 hours on high. If its smaller 5-6 will work.
tj says
Hello, could you use red enchilada sauce? I’ve never had green enchilada sauce and am not sure I would prefer it. Thank you.
Sarah Olson says
Yeah, many people use red sauce with pork. It will work great.
bill says
Biggest question in a restaurant in New Mexico “Red or Green” the both go with everything, it’s just personal preference.
Stephanie says
If the meat is cooked. Why does.it need to be in the oven so long.?
Sarah Olson says
It’s really not that long. You’ll want the enchiladas to be piping hot and browned on the top. Not just slightly warm.
Britta says
I love this recipe! But I have a friend who doesn’t eat pork. Would the recipe work with chicken?
Sarah Olson says
Yes! Chicken works great.
Mary H. says
Can this be made the night before & cooked the next day for a potluck lunch? Will they get too soggy?
Sarah Olson says
Not if you slightly fry each tortilla. Enchiladas are often made the day before they are baked, so you’ll be fine.
Nomnom says
Super delicious!! Mine came out tasting exactly like amazing pork tamales!! I topped mine with some fresh pico de gallo and it was perfect.
Easy and amazing recipe for entertaining!
lori says
If I am taking to a friends house for dinner, can I assemble at home then bake at their house? So excited to try!!
Sarah Olson says
Yes! That will work very well.
lori says
Thank you! Trying these tomorrow!
Georgianne says
What size corn tortillas??? Also can you use white corn tortillas?. I was going to make mine.
I made it before and it was wonderful but can’t remember what size tortillas I used. We are going to have it for our Christmas dinner this year.
Thank you for your wonderful recipe.
Sarah Olson says
You can use white corn. I usually go by the ounces on the packaging.
Laurie Noel says
Can the pork be cooked in an insta pot instead? If so how long would you cook it? Thank you
Sarah Olson says
Sorry! I have not tried.
Andrea says
Yes it can! Brown the pork in 2 inch chunks on the sauté function. Then add the liquid ingredients and cook on high pressure for 30 mins followed by the 15 min natural release. If you want to crispify them before using for enchiladas put them under a low broil for about 5 mins
John says
I made these tonight using pulled pork shoulder I did in my InstantPot using slow cooker mode the day before.
Frying the tortillas made all the difference making this dish. Without this step the tortillas crack and make this dish a real mess to make.
Britta says
So excited to make these but I dont have the 11 hours to cook on low in time for dinner tonight. Can I cook on high to save time?
Sarah Olson says
Yes! 6-7 on high should do the trick (depends on the size of your pork).
amber e says
2 2021
i put solid frozen shoulder into the crock overnight.
Its done before morning, but, if the smell doesn’t
awaken you in the middle of the night, just
cool down on a plate in the morning.
Fall apart tender!