Creamy Green Chile Pork Enchiladas

These Green Chile Pork Enchiladas are creamy, delicious and smothered in a green chile sauce. It’s also a great way to use up leftover shredded pork.

When making these Green Chile Pork Enchiladas, you’ll need to plan ahead to put the pork in the slow cooker early in the day. Another option is to plan a day or two prior to cook the pork in the slow cooker, and then place the shredded pork in the fridge or freezer until the day you are ready to make the enchiladas.

If you already have leftover pulled pork, then you’re ready to make these Green Chile Pork Enchiladas.

People Also Ask:

What Are Green Chile Enchiladas?

Green chile enchiladas can be made with meat, such as pork, chicken or beef, that is wrapped in tortillas, smothered with a green chile sauce, and topped with shredded cheese. This creamy green chile pork enchiladas recipe below is delicious.

How Do You Make Pork Enchiladas?

To cook the pork, use cooking spray to grease the inside of a slow cooker. Add the pork tenderloin.

Then in a small bowl, whisk together garlic cloves, chicken broth, chili powder, cumin, salt and pepper. Pour over the pork tenderloin.

Cover and cook it on low for 5-7 hours.

Remove the pork from slow cooker and take out 1/4 cup of the cooking liquid to use for the green chile sauce. Shred the pork using two forks, and season with additional salt and pepper if desired.

Since you are already cooking one pork, think about cooking an extra pork tenderloin, shredding it and freezing it so you have it on hand to make these enchiladas the next month too.  You’ll also want to take an extra 1/4 cup of the cooking liquid and freeze that too in a re-sealable freezer bag. This will save you some meal prep time, which makes dinnertime easier.

While you are making one casserole, you can also made a second one and freeze it. Read the Best Tips on How to Freeze Casseroles.

How Do You Make Green Chile Enchilada Filling?

While the pork from the slow cooker cools, make the green chile enchilada sauce filling by combining the green enchilada sauce, heavy cream, cooking liquid from pork and fresh cilantro. Set it aside while you prepare the enchiladas.

Spray the bottom of a 9×13 baking dish with cooking spray then spread 1/2 cup of the green chile sauce in the bottom of the baking dish.

To assemble the enchiladas, place 1/4 cup shredded pork down the center of a tortilla, sprinkle it with Monterrey Jack cheese, and roll up the tortilla and place it in the baking dish.

Repeat until all the shredded pork has been placed in tortillas. Pour the green chile sauce over the tortillas and sprinkle the top with the remaining Monterrey Jack cheese.

Cover with tin foil and bake at 350 degrees for 20-25 minutes. Remove tin foil and bake for an additional 5-10 minutes until cheese is golden and bubbly.

Can You Make Pork Verde Enchiladas In A Slow Cooker?

Yes, it’s easy to make pork verde enchiladas in a slow cooker. You start out by cooking the pork in the slow cooker for 5-7 hours until the pork easily shreds.

Then finish the enchiladas by placing the shredded pork in tortillas with a green chile enchilada sauce and shredded cheese and baking it in the oven. See the creamy green chile pork enchiladas recipe below.

You can print the Green Chile Pork Enchiladas recipe below:

Green Chile Pork Enchiladas

These pulled pork enchiladas are smothered in a creamy green chile sauce and a recipe the whole family loves.

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Prep Time 10 minutes mins

Cook Time 7 hours hrs 30 minutes mins

Course Main Course

Servings 6 servings

Ingredients

  

• 1 pork tenderloin (2 lbs)
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups Monterrey Jack cheese, divided
• 10 flour tortillas
• GREEN CHILE SAUCE:
• 2 cans green enchilada sauce (10 oz)
• 1/2 cup heavy cream
• 1/4 cup cooking liquid from pork
• 1 Tbsp fresh cilantro, chopped

Instructions

 

• Use cooking spray to grease the inside of the slow cooker. Add the pork tenderloin.
• In a small bowl, whisk together the garlic cloves, chicken broth, chili powder, cumin, salt and pepper. Pour over the pork tenderloin.
• Cover and cook on low for 5-7 hours.
• Remove the pork from slow cooker and take out 1/4 cup of the cooking liquid. Shred the pork using two forks. Season with additional salt and pepper if desired.
• While the pork cools, make the green chile sauce by combining the green enchilada sauce, heavy cream, cooking liquid from pork and fresh cilantro. Set aside.
• Spray the bottom of a 9x13 baking dish with cooking spray. Spread 1/2cup of the green chile sauce in the bottom of the baking dish.
• To assemble the enchiladas, place 1/4 cup shredded pork down the center of a tortilla. Sprinkle with Monterrey Jack cheese. Roll up the tortilla and place it in the baking dish. Repeat until all the shredded pork has been placed in tortillas.
• Pour the green chile sauce over the tortillas and sprinkle the top with the remaining Monterrey Jack cheese.
• Cover with tin foil and bake at 350 degrees for 20-25 minutes. Remove tin foil and bake for an additional 5-10 minutes until cheese is golden and bubbly.

Keyword enchiladas, pulled pork, pulled pork enchiladas

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