Slow-Cooked Pork Enchiladas with Green Sauce

Ingredients

- 1½ pounds pork tenderloin
- 2 cups green enchilada sauce
- 1 teaspoon kosher salt
- 2 cups shredded Mexican cheese blend
- 8 corn tortillas
- 1 cup sour cream
- ¼ cup chopped fresh cilantro
- 1 medium onion, finely diced
- ¼ cup sliced pickled jalapeños

Instructions

1. Prepare the Crock Pot: Set your Crock Pot to low heat.
2. Season the Pork: Rub the pork tenderloin evenly with kosher salt.
3. Add Ingredients to Crock Pot: Place the pork tenderloin in the Crock Pot and pour the green enchilada sauce over it.
4. Slow-Cook the Pork: Cover and cook on low for PT6H (6 hours) or until the pork is tender and easily shreds with a fork.
5. Prep for Filling: About 15 minutes before the pork is done, heat your corn tortillas in a skillet over medium heat until pliable. Set aside.
6. Shred the Pork: Once the pork is cooked, remove from the Crock Pot and use two forks to shred it finely. Return the shredded pork to the sauce and mix well.
7. Assemble the Enchiladas: Spoon a generous amount of the pork filling onto each corn tortilla, then roll tightly. Place rolled tortillas seam side down in a large baking dish.
8. Add Toppings: Spoon any remaining sauce over the rolled tortillas, followed by the shredded Mexican cheese blend.
9. Melt the Cheese: Place the baking dish under a preheated broiler for 3-5 minutes until the cheese is melted and bubbly.
10. Serve: Top with sour cream, chopped onions, cilantro, and pickled jalapeños before serving.

Total Time

- PT6H15M
- 6 hours and 15 minutes

Type of Dish

- Dinner

Keywords

- Crock Pot
- Pork Enchiladas
- Green Sauce
- Mexican Dinner
- Slow-Cooker Meal
- Shredded Pork
- Easy Mexican Recipe
- Comfort Food
- Family Meal
- One-Pot Dinner

Recipe Yield

- Feeds 4 adults

Calories

- 2,200 calories for the entire dish

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