Slow cooked pulled pork is rolled in tortillas with cheese and smothered in a creamy green chile sauce. A wonderful way to use leftover pulled pork.
Why You’ll Love This Recipe
We’re huge fans of pulled pork around here. We eat it in burritos, tacos, and our favorite Pork Chile Verde. But for some reason, I’d never tried using it in enchiladas.
My family thoroughly enjoyed these enchiladas last night for dinner. Looking forward to making this again!
Kimberley
I don’t know what I was waiting for, because these Pulled Pork Enchiladas with Creamy Green Chile Sauce were amazing!
There aren’t a lot of additional fillers in these enchiladas, so the pork is definitely the star of the dish. Which is probably why my husband and boys all went back for seconds.
And I admit, with the creamy green chili sauce and all that cheese, these enchiladas are pretty hard to resist.
This is also a great way to use up leftover pulled pork. I don’t know about you, but I always seem to have leftovers when I make pulled pork.
But these enchiladas are so good, it’s worth making pulled pork, just so you can have the enchiladas! And the creamy green chile sauce is as good as the pork.
Just a note: chipotles in adobo add a great smoky flavor, but they are super spicy, so I like to start with one. You can always mince up a second pepper and stir it in towards the end of cooking if you’d like more spice.
They come in a can and are usually found near the enchilada sauce and refried beans.
We eat a lot of enchiladas at our house, and this pulled pork version is probably our favorite. Plus, this dish is so easy to put together, which makes it a real winner in my book.
Whether you make the pork just for this recipe, or use leftover pork, these Pulled Pork Enchiladas with Creamy Green Chile Sauce are destined to become a family favorite!
What should I serve with these Pulled Pork Enchiladas?
I recommend serving a Mexican-inspired side dish with these enchiladas. And don’t forget to include salsa, guacamole, sour cream and any other favorite toppings.
Here are some of our favorite recipes to enjoy with these enchiladas.
Recipe Tips
- To make the enchiladas easier to roll, warm the tortillas in the microwave for about a minute on high.
- The amount of enchiladas you’re able to make with this recipe will depend on the size of tortillas you use
- Slow cooker your pork a day or two ahead of time so you can put the enchiladas together more quickly on the day you plan to serve them
- If you already have left over pulled pork, feel free to use it in this recipe. If you don’t have as much as the recipe calls for, simply half the recipe and make less enchiladas.
Ingredients
- Pork tenderloin – or pork loin for a more budget friendly dish
- Produce: garlic, fresh cilantro
- Canned chipotles in adobo
- Chicken broth – I make my own from chicken bouillon
- Spices: chili powder, cumin, salt and pepper
- Monterrey jack cheese
- Tortillas – flour or corn
- Green enchilada sauce – your favorite brand, or homemade
- Heavy cream – or milk, for a lighter sauce
FAQs
Can I make these enchiladas ahead of time? Yes. You can make them up to two days ahead of time and store them in the refrigerator. You may need to add a few minutes to the cooking time if they go into the oven cold. I actually think most enchiladas taste better if they’re made ahead of time.
Can I cook the pork on high in the slow cooker instead of low? Yes, 2-3 hours on high should be plenty of time for a pork tenderloin.
What if I don’t like cilantro? Feel free to leave it out. You don’t need to replace it with anything else.
Where do I find canned chipotles in adobo?You can usually find them near other Hispanic canned goods, like enchilada sauce, in the grocery store. They are quite spicy, so cut back for milder enchiladas. You can freeze any leftover chipotles in small zip-top bags to use later.
Be sure to save this recipe to your favorite Pinterest board for later.
Pulled Pork Enchiladas with Creamy Green Chile Sauce
Ingredients
For the enchiladas:
- 1 1.5-2 lb. pork tenderloin
- 2 cloves garlic minced
- 1-2 chipotle peppers in adobo from a can, minced
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups Monterrey Jack cheese divided
- 10 8 inch flour tortillas
For the sauce:
- 2 10 oz. cans green enchilada sauce
- 1/2 cup cream
- 1/4 cup cooking liquid from pork
- 1-2 tablespoons chopped fresh cilantro
Instructions
- Lightly grease a slow cooker. Add the pork roast, garlic, chipotle pepper, chicken broth, chili powder, cumin, salt and pepper.
- Cover and cook on low for 5-6 hours. Remove pork from slow cooker and reserve 1/4 cup of the cooking liquid. Shred the meat with 2 forks. Taste and reseason with additional salt and pepper, if desired.
- While the pork is cooking, make the sauce by combining all of the ingredients in a medium bowl. Refrigerate until you are ready to assemble the enchiladas.
- Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish. Spread about 1/2 cup of the sauce in the bottom of the dish.
- Place about 1/4 cup of shredded pork down the center of each tortilla. Sprinkle with Monterrey Jack cheese (you should use about 1/2 of the cheese for the filling). Repeat with the remaining tortillas.
- Place the filled tortillas in the prepared pan. Pour the remaining sauce over the tortillas and sprinkle with the remaining cheese.
- Bake, covered with foil, for 20-25 minutes. Remove foil and bake for an additional 5-10 minutes, or until cheese is golden and bubbly.
Video
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Nutrition
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27 comments
Nina
I made these for a family dinner and they were delicious with so much flavor. One niece said “I don’t even like enchiladas but I like these!”
Thank you for the great recipe.
Patty
Delicious, I used leftover pulled pork and followed the directions except for the chipotle peppers.
Kevin O'Hanlon
Fabulous. The chipotle peppers in adobo make the dish.
Bridget
My family doesn’t eat pork. Can I use shredded beef instead?
Courtney
You saw the word “pork” in the recipe title, didn’t you? Was there some malicious force that stopped you from scrolling past?
Sandy J
This would be great in the instant pot. No time for slow cooking here.
Lauren Wilkinson
Can I use a de-seeded jalapeño instead of the chipotle pepper in Adobo sauce in a can? I’m not big on super spicy. And I thought if I added the jalapeño in with the pork to cook without the seeds it would give a similar taste but less spice?
Danelle
Sure!
Paul
This is a really good recipe, I have a really good pork butt recipe I make on my pellet smoker that takes about 12 hours but knowing I get to make these enchiladas with the leftovers makes it all worthwhile. I also cook the enchiladas on the pellet smoker to give them a kiss of smoke ! Thanks for sharing this recipe
Megan
I came across a video on YouTube from My Recipe Magic, for a similarly named recipe, that seems to have also been posted by a Danelle. It was super helpful to see it and wondered if it is your video and can be posted on this website as well. I am making an adaptation of this recipe tonight. I will be back to review. 🙂
Becky
If I were making this with leftover pulled pork. What would you substitute for the reserved juice for the sauce?
Danelle
I’d just use some chicken broth.
Marc
I’d think about mixing a bit of apple juice in with that chicken broth. It works.
Molly
Would this turn out good if prepped and frozen? Thinking I could thaw it beforehand before cooking it.
Danelle
That should work great!
Carissa
Can i cook the pork faster? Maybe on high for 2 hours?
Danelle
Yep! 2-3 hours should do it.
Mary Norwood
Delicious! My grandson went back for thirds. I had everything on hand and found your pulled pork enchiladas looking for a way to use leftovers from Sunday supper. All that was missing from my pantry was cream so I used full fat condensed milk straight. These are a keeper.
Danelle
Thank you Mary!
Alia
Hi there. Going to make this delicious sounding recipe today. I would like a little clarification as to what kind of cream I’m to be using. Sour cream, heavy whipping cream, etc? Thanks
Danelle
Heavy whipping cream.
Alia
Thank you for the prompt reply. I was actually in the grocery store purchasing the ingredients when I emailed you. The dish turned out excellent, with the only substitution being light fried white corn tortillas in place of flour tortillas. Great recipe! Thanks again!
Kimberley
What do you do with the remaining sauce? The directions say to spread 1/2 cup of the sauce in the bottom of the baking dish, then there is no mention of the sauce again. Do I pour it over the enchiladas before topping with the cheese?
Kimberley
Thanks for the quick reply! My family thoroughly enjoyed these enchiladas last night for dinner. I did make some changes to the recipe though. I used a 3 lb pork loin roast vs a tenderloin (it was cheaper!). Because I increased the amount of meat, I also added an additional cup of cheese. I mixed 2 C of the cheese in with the shredded meat and I stirred in a small amount of the sauce too. After spreading the meat in the tortillas, I followed the recipe as originally written. The results were perfect! Looking forward to making this again!
Danelle
So glad you liked them Kimberley!
Lucy
We are huge fans of pulled pork too! But I’ve never thought to use it in enchiladas either. That’s going to change though; these look DELICIOUS!!
Danelle
Thanks so much Lucy!