March 17th, 2015

Pulled Pork Enchiladas with Creamy Green Chile Sauce

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We’re huge fans of pulled pork around here. We eat it in burritos, tacos, and our favorite Pork Chile Verde. But for some reason, I’d never tried using it in enchiladas. I don’t know what I was waiting for, because these Pulled Pork Enchiladas with Creamy Green Chile Sauce were amazing!

Pulled Pork Enchiladas with Creamy Green Chile Sauce

There aren’t a lot of additional fillers in these enchiladas, so the pork is definitely the star of the dish. Which is probably why my husband and boys all went back for seconds.

And I admit, with the creamy green chili sauce and all that cheese, these enchiladas are pretty hard to resist.

This is also a great way to use up leftover pulled pork. I don’t know about you, but I always seem to have leftovers when I make pulled pork.

But these enchiladas are so good, it’s worth making pulled pork, just so you can have the enchiladas! And the creamy green chile sauce is as good as the pork.

Pulled Pork Enchiladas with Creamy Green Chile Sauce

Just a note: chipotles in adobo add a great smoky flavor, but they are super spicy, so I like to start with one. You can always mince up a second pepper and stir it in towards the end of cooking if you’d like more spice.

They come in a can and are usually found near the enchilada sauce and refried beans.

We eat a lot of enchiladas at our house, and this pulled pork version is probably our favorite. Plus, this dish is so easy to put together, which makes it a real winner in my book.

Be sure to save this recipe for Pulled Pork Enchiladas with Creamy Green Chile Sauce to your favorite Pinterest board for later.


Pulled Pork Enchiladas with Creamy Green Chile Sauce

Pulled Pork Enchiladas with Creamy Green Chile Sauce

Slow cooked pulled pork is rolled in tortillas with cheese and smothered in a creamy green chile sauce.


    For the enchiladas

    • 1 (1.5-2 lb.) pork tenderloin
    • 2 cloves garlic, minced
    • 1-2 chipotle peppers in adobo (from a can), minced
    • 1 cup chicken broth
    • 1 teaspoon chili powder
    • 1/2 teaspoon cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 cups Monterrey Jack cheese, divided
    • 10 (8 inch) flour tortillas

    For the sauce

    • 2 (10 oz.) cans green enchilada sauce
    • 1/2 cup cream
    • 1/4 cup cooking liquid from pork
    • 1-2 tablespoons chopped fresh cilantro


    1. Lightly grease a slow cooker. Add the pork roast, garlic, chipotle pepper, chicken broth, chili powder, cumin, salt and pepper.
    2. Cover and cook on low for 5-6 hours. Remove pork from slow cooker and reserve 1/4 cup of the cooking liquid. Shred the meat with 2 forks. Taste and reseason with additional salt and pepper, if desired.
    3. While the pork is cooking, make the sauce by combining all of the ingredients in a medium bowl. Refrigerate until you are ready to assemble the enchiladas.
    4. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. Spread about 1/2 cup of the sauce in the bottom of the dish.
    5. Place about 1/4 cup of shredded pork down the center of each tortilla. Sprinkle with Monterrey Jack cheese (you should use about 1/2 of the cheese for the filling). Repeat with the remaining tortillas.
    6. Place the filled tortillas in the prepared pan. Pour the remaining sauce over the tortillas and sprinkle with the remaining cheese.
    7. Bake, covered with foil, for 20-25 minutes. Remove foil and bake for an additional 5-10 minutes, or until cheese is golden and bubbly.

    Recipe Notes

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    2 reviews

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    If you love this recipe, you might also like:

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    White Chicken Enchiladas

    Who Dished It Up First: This is an original recipe.



    1. We are huge fans of pulled pork too! But I’ve never thought to use it in enchiladas either. That’s going to change though; these look DELICIOUS!!

    2. Kimberley says:

      What do you do with the remaining sauce? The directions say to spread 1/2 cup of the sauce in the bottom of the baking dish, then there is no mention of the sauce again. Do I pour it over the enchiladas before topping with the cheese?

      • Kimberley says:

        Thanks for the quick reply! My family thoroughly enjoyed these enchiladas last night for dinner. I did make some changes to the recipe though. I used a 3 lb pork loin roast vs a tenderloin (it was cheaper!). Because I increased the amount of meat, I also added an additional cup of cheese. I mixed 2 C of the cheese in with the shredded meat and I stirred in a small amount of the sauce too. After spreading the meat in the tortillas, I followed the recipe as originally written. The results were perfect! Looking forward to making this again!

    3. Hi there. Going to make this delicious sounding recipe today. I would like a little clarification as to what kind of cream I’m to be using. Sour cream, heavy whipping cream, etc? Thanks

      • Heavy whipping cream.

        • Thank you for the prompt reply. I was actually in the grocery store purchasing the ingredients when I emailed you. The dish turned out excellent, with the only substitution being light fried white corn tortillas in place of flour tortillas. Great recipe! Thanks again!

    4. Mary Norwood says:

      Delicious! My grandson went back for thirds. I had everything on hand and found your pulled pork enchiladas looking for a way to use leftovers from Sunday supper. All that was missing from my pantry was cream so I used full fat condensed milk straight. These are a keeper.


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