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.
Nutrition
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28 comments
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.