Green Chili Pulled Pork Enchiladas
Prep time: 
Cook time: 
Total time: 
Serves: 6-7 servings
These pulled pork enchiladas are smothered in a creamy green chili sauce and a recipe the whole family loves.
  • 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
  • 2 (10 oz) cans green enchilada sauce
  • ½ cup heavy cream
  • ¼ cup cooking liquid from pork
  • 1 Tablespoon fresh cilantro, chopped
  1. Use cooking spray to grease the inside of the slow cooker. Add the pork tenderloin.
  2. In a small bowl, whisk together the garlic cloves, chicken broth, chili powder, cumin, salt and pepper. Pour over the pork tenderloin.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Pour the green chili sauce over the tortillas and sprinkle the top with the remaining Monterrey Jack cheese.
  8. 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.
Recipe by Saving Cent by Cent at