Crock Pot Pork Enchiladas

This Crock Pot Pork Enchiladas recipe is flavorful and cheesy, made with tender shredded pork slow-cooked in spices and wrapped in flour tortillas. It’s a family-friendly meal perfect for feeding a crowd.

Crock Pot Pork Enchiladas Ingredients

For the Pork Meat

• 2 lb pork roast or pork tenderloin
• 14 oz chicken broth
• ½ yellow onion, chopped small
• 2 tablespoons minced garlic
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon salt

For the Enchiladas

• 28 oz red enchilada sauce (your favorite brand)
• 4 oz diced green chiles
• 12 oz shredded cheddar or Colby Jack cheese (divided)
• 10 to 12 medium flour tortillas (thin texture, avoid soft thick tortillas)

How To Make Crock Pot Pork Enchiladas

1. Slow cook the pork: In the crock pot, combine pork, chicken broth, chopped onion, garlic, cumin, chili powder, and salt. Cook on HIGH for 3–4 hours or LOW for 7–8 hours, until pork is fork-tender.
2. Shred the pork: Remove pork from the crock pot and shred with two forks. Stir shredded pork back into the cooking juices and let it sit for 30 minutes to soak up flavor.
3. Preheat the oven: Heat oven to 400°F. Combine red enchilada sauce and diced green chiles in a bowl.
4. Prepare filling and assemble tortillas: Mix shredded pork with ½ cup of the enchilada sauce. Spread ½ cup sauce on the bottom of a 9×13 baking dish. Fill each tortilla with pork and a sprinkle of cheese, roll tightly, and place seam side down in the dish.
5. Add sauce and cheese: Pour remaining enchilada sauce over the rolled tortillas. Top with remaining shredded cheese.
6. Bake until bubbly: Cover with foil and bake for 10–15 minutes. Remove foil and bake another 10 minutes until cheese is melted and golden.
7. Serve with toppings: Garnish with sour cream, cilantro, salsa, or lime juice as desired.

Recipe Tips

• Best tortillas to use: Thin flour tortillas roll better and absorb sauce without getting soggy.
• Can I use corn tortillas? Yes, but soften them first in the microwave or by lightly frying to prevent cracking.
• Make ahead tip: Prepare enchiladas ahead of time and refrigerate; bake just before serving.
• Spice level adjustment: Use mild enchilada sauce or skip green chiles for less heat.

What To Serve With Pork Enchiladas

These enchiladas pair well with Mexican-inspired sides like:

• Mexican rice or cilantro-lime rice
• Refried beans or black beans
• Fresh guacamole and tortilla chips
• A crisp side salad with lime vinaigrette

How To Store Pork Enchiladas

Refrigerate: Cover tightly and store leftovers for up to 3 days. Reheat in the oven or microwave.
Freeze: Assemble enchiladas (without baking), wrap tightly, and freeze up to 2 months. Bake from frozen, adding 10–15 extra minutes.

Pork Enchiladas Nutrition Facts

• Calories: 271 kcal
• Carbohydrates: 25g
• Protein: 13g
• Fat: 14g
• Sodium: 1535mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these enchiladas with leftover pork?
Yes, use leftover shredded pork or carnitas instead of slow cooking fresh pork.

Can I make this recipe spicier?
Add jalapeños, chipotle peppers, or extra chili powder for more heat.

Can I use green enchilada sauce instead of red?
Yes, green enchilada sauce works well and gives the dish a tangy flavor.

How do I prevent soggy enchiladas?
Use thin tortillas and avoid overfilling them with sauce; add most of the sauce on top.

Try More Recipes:

• Crock Pot Pork Cutlets
• Crock Pot Pork Cube Steak
• Crock Pot Pork Chops With Stuffing