These Green Chili Pork Enchiladas are so creamy and delicious, and the pork is so tender from cooking all day. You’ll need to plan ahead to put the pork in the slow cooker early in the day, or plan a day or two prior to when you want the enchiladas to cook the pork. Then put the shredded pork in the fridge or freezer until the day you are ready to make the 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 chili 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 the pork cools, make the green chili sauce 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 chili 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 chili 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.
You can print the recipe below:
- PULLED PORK ENCHILADAS:
- 1 pork tenderloin (2 lbs)
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups Monterrey Jack cheese, divided
- 10 flour tortillas
- GREEN CHILI SAUCE:
- 2 (10 oz) cans green enchilada sauce
- ½ cup heavy cream
- ¼ cup cooking liquid from pork
- 1 Tablespoon fresh cilantro, chopped
- 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 ¼ 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 chili 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 ½ cup of the green chili sauce in the bottom of the baking dish.
- To assemble the enchiladas, place ¼ 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 chili 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.
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Slow Cooker Copycat Cafe Rio Sweet Pork with Cilantro Ranch Dressing
Crock Pot Pork Chops & Gravy
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