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    You are here: Home / Main Dishes / Pulled Pork Enchiladas with Creamy Green Chile Sauce

    Pulled Pork Enchiladas with Creamy Green Chile Sauce

    March 17, 2015 by Danelle 18 Comments

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    PULLED PORK ENCHILADAS WITH CREAMY GREEN CHILE SAUCE — Slow cooked pulled pork is rolled in tortillas with cheese and smothered in a creamy green chile sauce.


    Pulled Pork Enchiladas with Creamy Green Chile Sauce

     

    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.

    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.

    My family thoroughly enjoyed these enchiladas last night for dinner.  Looking forward to making this again! ~ Kimberley

    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.

    Pulled Pork Enchiladas with Creamy Green Chile Sauce

    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.

    Delicious! My grandson went back for thirds. ~ Mary

    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.


    Be sure to save this recipe for Pulled Pork Enchiladas with Creamy Green Chile Sauce to your favorite Pinterest board for later.


    Pulled Pork Enchiladas with Creamy Green Chile Sauce


    Here’s what you’ll need to make Pulled Pork Enchiladas with Creamy Green Chile Sauce


    • Pork tenderloin
    • Produce: garlic, fresh cilantro
    • Canned chipotles in adobo
    • Chicken broth
    • Spices: chili powder, cumin, salt and pepper
    • Monterrey jack cheese
    • Tortillas
    • Green enchilada sauce
    • Cream
    Continue to Content
    Pulled Pork Enchiladas with Creamy Green Chile Sauce

    Pulled Pork Enchiladas with Creamy Green Chile Sauce

    Yield: 6-8 servings
    Prep Time: 30 minutes
    Cook Time: 7 hours
    Total Time: 7 hours 30 minutes

    Slow cooked pulled pork is rolled in tortillas with cheese and smothered in a 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

    1. Lightly grease a slow cooker. Add the pork roast, garlic, chipotle pepper, chicken broth, chili powder, cumin, salt and pepper.
    2. 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.
    3. 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.
    4. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. Spread about 1/2 cup of the sauce in the bottom of the dish.
    5. 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.
    6. Place the filled tortillas in the prepared pan. Pour the remaining sauce over the tortillas and sprinkle with the remaining cheese.
    7. 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.
    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 480Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 88mgSodium: 813mgCarbohydrates: 37gFiber: 2gSugar: 1gProtein: 26g

    Did you make this recipe?

    Please leave a comment, or tag @LetsDish on Instagram.

    © Danelle
    Cuisine: Mexican

     

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    Who Dished It Up First: This is an original recipe.

    Reader Interactions

    Comments

    1. Lucy

      March 20, 2015 at 11:11 am

      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!!

      Reply
      • Danelle

        March 21, 2015 at 8:27 am

        Thanks so much Lucy!

        Reply
    2. Kimberley

      March 30, 2015 at 2:51 pm

      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?

      Reply
      • Kimberley

        March 31, 2015 at 4:23 pm

        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!

        Reply
        • Danelle

          March 31, 2015 at 8:44 pm

          So glad you liked them Kimberley!

          Reply
    3. Alia

      July 10, 2016 at 8:07 am

      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

      Reply
      • Danelle

        July 10, 2016 at 9:26 am

        Heavy whipping cream.

        Reply
        • Alia

          July 10, 2016 at 3:52 pm

          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!

          Reply
    4. Mary Norwood

      September 11, 2017 at 9:03 pm

      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.

      Reply
      • Danelle

        September 12, 2017 at 2:21 pm

        Thank you Mary!

        Reply
    5. Carissa

      April 28, 2018 at 3:01 pm

      Can i cook the pork faster? Maybe on high for 2 hours?

      Reply
      • Danelle

        April 28, 2018 at 3:08 pm

        Yep! 2-3 hours should do it.

        Reply
    6. Molly

      October 23, 2019 at 2:55 pm

      Would this turn out good if prepped and frozen? Thinking I could thaw it beforehand before cooking it.

      Reply
      • Danelle

        October 24, 2019 at 10:38 am

        That should work great!

        Reply
    7. Becky

      May 06, 2020 at 9:16 am

      If I were making this with leftover pulled pork. What would you substitute for the reserved juice for the sauce?

      Reply
      • Danelle

        May 07, 2020 at 7:56 pm

        I’d just use some chicken broth.

        Reply
        • Marc

          December 21, 2020 at 4:21 pm

          I’d think about mixing a bit of apple juice in with that chicken broth. It works.

          Reply
    8. Megan

      January 29, 2021 at 3:52 pm

      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. 🙂

      Reply

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