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by Jessica December 28, 2016
If only I could be covered in a blanket of cheese like this.
It would be oh-so perfect right?!
Maybe that should be my new years resolution. Start cheese installations. CHECK.
Two of my favorite things are making out in these photos. Pulled pork AND enchiladas… oh my word. It’s this time of year that I absolutely crave any sort of Mexican food (and Italian food too, which is weird since it’s my least favorite cuisine) but I think it has to be because everything else is all turkey, filet or ham. And potatoes and traditional dishes that I’m just DONE with.
Give me some cheesy, slightly spicy comfort food and I’m good to go.
So. The pork! I included the quick slow cooker recipe here for you just in case. You can make it a day or two ahead, the morning of, or even just make the pork for sandwiches or whatever you’d like! I use this amazing slow cooker that allows me to sear in the crock (you might have noticed in my vlogs before Christmas) and it’s so life changing that I’m using it more than I normally would.
If you don’t have a slow cooker, you can totally sear this on the stovetop and then roast it low and slow in your oven until the pork is falling apart.
The moral of the story is… it’s almost New Years! Pork is good luck! Let’s eat some pork and make 2017 lucky.
At least that is my excuse.
This enchilada sauce recipe is my all-time favorite. Hands down!
I can’t even come close to using any sort of sauce from a can (I did for years) anymore. It will seriously only take 10 minutes – maybe a FEW more if you’re not savvy in the kitchen, but it won’t be much) – and you can always make this ahead of time too if you’re having a party or whatnot.
P.S. if you are, please invite me.
HELLO. Can we talk about this meltiness?!
Speaking of New Years, I’ll be at home on the couch with some of my family and little chubbalove. We very rarely go out on NYE (and especially not now that Max exists) because I think that all of the food coming out of my kitchen is so much better than everywhere else on a busy, overpriced holiday night.
It also gives me anotherexcuse to make a terribly obnoxious cheeseboard and well, you know that I live for that. I’m possibly also going to recreate these enchiladas because they were FREAKING AMAZING.
And yeah, maybe I should tone down the excitement in 2017, but when it comes to cheesy pork, I just cannot.
Yield: 4
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4.96 from 45 votes
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Ingredients
slow cooker pork
enchiladas
- 2 garlic cloves minced
- 1, 4-ounce can diced green chiles
- 8 ounces monterey jack cheese freshly grated
- 4 ounces sharp white cheddar cheese freshly grated
- 8 to 10 flour or corn tortillas
- cilantro for topping lime for spritzing
enchilada sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups low-sodium chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 1/4 teaspoons cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
I included the directions here for the pork in the slow cooker, but you can obviously use leftover pork or make the pork a day or two ahead!
Season the pork with the salt and pepper. Heat the oil over medium-high heat (my slow cooker does this, if yours doesn’t, do it in a dutch oven on the stovetop!) and add the pork, searing it on all sides. You want each side to be golden brown. Place the pork in the slow cooker and add the beer. Cook for 8 to 10 hours, or until the pork falls apart easily.
Preheat the oven to 375 degrees F.
To make the enchilada filling, add about 2 cups of shredded pork to a large bowl. Stir in the garlic, green chilis and half of the monterey jack and cheddar cheeses. Add 1/3 cup of the enchilada sauce. Stir to combine.
Add another 1/3 cup of the sauce to the bottom of a 9×13 inch baking dish.Add the porkfilling to the center of each tortilla and roll them tightly, placing them next to each other in the dish. When finished, cover the tortillas with the remaining sauce and both cheeses Bake for 30 minutes, until the cheese is golden and melted on top.
enchilada sauce
Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using.
Course: Main Course
Cuisine: Mexican
Did you make this recipe?
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I appreciate you so much!
Enchi besties.
posted in: Pork, Recipes, Slow Cooker, Tex Mex 44 comments
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Pingback: Cheesy Pork Enchiladas with 10 Minute Smoky Enchilada Sauce. - Recipe Land
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Stacy — Reply
I 100% prefer homemade enchilada sauce to anything. Smokey? 10 min? Ok.
Also, all praise the crockpot. Have a Happy New Year at home with your fancy cheese board. I may do the same. -
Nicole — Reply
I’m having people over for NYE and I now know what I am making, thank you for posting!! These look absolutely incredible!!
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Nicole — Reply
How essential is the grapeseed oil? I hate to alter recipes I find because I know there is a reason for every ingredient, but I don’t have that, is it important to the recipe overall? Do you know where I might be able to find it if it is an important ingredient? Thanks in advance!!!
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Jessica —
you can def use another oil! just use one that is better with high heat (veg, canola) while searing. :)
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Nicole —
Perfect, thank you!!
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Annabelle — Reply
Oh my this looks delicious! Added to my recipies list!
x Annabelle
travelsandtea.com -
Biz — Reply
You had me at pork and cheese! Yummo – I need to make this enchilada sauce – stat!
I am working on New Years Eve – but it’s an open house at the Cooking School I work at, which runs from 6-9 – only $175 per person :P It’s worth it though – all you can drink and 10 Chef demos. I am taking the train so I don’t get hit by a drunk driver – that is why I usually never go out on NYE.
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Allison — Reply
I concur this enchilada sauce is the best – your beef enchiladas are my go to and this sauce is the reason. I usually use ancho chili powder and occasionally will add some adobo sauce from chipotles in adobo if I have extra in the fridge, SO good. Now I will have to add pork to the rotation!
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Valentina | The Baking Fairy — Reply
GIRL. YES. These look absolutely incredible! I love the idea of pulled pork in enchiladas. And I’ll have to give your enchilada sauce a try! I can’t stand store-bought red sauce (I usually go for the green) but if anyone can covert me, it’s you. Making these asap!
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Jeannie J — Reply
I have been looking high and low for a good Enchilada recipe, it seems everyone uses chicken nowadays. This looks fabulous! I can’t wait to try it ?
Once again you have inspired me to greatness.
Happy New Year! ?-
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tracy — Reply
That is a pork TENDERLOIN not pork shoulder??
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Jessica — Reply
correct! i used a pork tenderloin roast. it will be less fatty – but you can definitely grab a pork shoulder if you’d like!
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Kerry — Reply
Made these for dinner tonight as part of our Giants playoff festivities and they were FABULOUS!!!! The flavor of the sauce was unreal and will definitely become a new staple in this house!!! Hopefully we’ll end the night with a win the make it even better!!!! Thanks for always sharing your love of food with us ?❤️
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Jessica — Reply
I could not get any instagram worthy pictures, but these came out damn tasty! I was really tempted to buy enchilada sauce, but I’m glad I used your recipe. Happy to report it was as easy to make as promised.
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Pingback: Sunday Sup: Go to Brekkie | An Adventure in NaNoWriMo
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Nicki P. — Reply
I just made these. They are currently in the oven baking. They look awesome but I have a question…why 5lbs of pork when you only use 2 cups??
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Pingback: Cheesy Pork Enchiladas with 10 Minute Smoky Enchilada Sauce. | How Sweet It Is – Danufactured
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Ally — Reply
Made these. Loved these.
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Nicki P — Reply
These were truly amazing! The sauce was the best ever. Would love your take on how to make a green chili enchilada sauce for a green chili chicken enchilada ?
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Eunice Interone — Reply
Wonderfully full flavored enchilada sauce! I use a combo of chili powder and smoked paprika in my chili as well and it makes it so much richer. Making these enchiladas(it’s my go to recipe now!) for cinco de mayo tonight and mixing up a pitcher of jalapeno margaritas! Thank you so much!
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Chris W. — Reply
I had some leftover pork tenderloin in my fridge and Googled recipes for some ideas on what to do with it. I came, I saw, I made this recipe. It was so delicious. The sauce is divine! Thanks so much for helping me out with my leftover pork dilemma.
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Tracy — Reply
I used a pork boston butt that I had previously cooked in the crock pot. I followed your enchilada sauce except I have a tendency to do something wrong. This time was no different. I used the entire can of the tomato paste. No worries! It tastes amazing! And I missed the green chiles somehow, so we did without. Cooking on a lazy Saturday after getting into pjs is not the time to run to the store. I made a couple of enchiladas with some leftover ground venison that had already been seasoned with taco seasoning. My husband and I really like this recipe. One kid thinks it’s ok enough to eat. The oldest isn’t a fan of enchiladas but don’t take her opinion to the bank. She mostly doesn’t like anything.
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Pingback: Best Cinco de Mayo Mexican Recipe Round-Up - Building Our Rez
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Rebecca L. Triesch — Reply
I’m making this RIGHT NOW but recipe doesn’t say hi or low for 8-10 hours😁
I’m assuming low? I’m using very lean boneless pork country ribs. .
Am I the only one who noticed this?-
Jessica — Reply
low!
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Staci — Reply
I was looking for something different to make with our left over pulled pork…this HIT THE SPOT PERFECTLY!!! I as well will never buy a packet seasoning for enchilada sauce EVER again. I did not have the green chili’s but used pepper jack cheese instead of the Monterey jack and it was perfect!
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Pingback: 38 Creative Leftover Pulled Pork Recipes For Breakfast, Lunch & Dinner | Simplify Create Inspire
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Theresa Collinsworth — Reply
Have you froze the enchiladas to cook later
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Pamela VanD — Reply
So delicious! This enchilada sauce is the bombdiggaty!
My only comment is that if you need 2 cups of shredded pork, 5 pounds is waaaaayyyy too much. I used three pounds and it was still too much.
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Jennifer B — Reply
These are restaurant worthy! I made with roasted pork shoulder that I made previously and froze, and used the home made enchilada sauce. Really delicious, thank you!
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SD — Reply
I made this the other night and it was truly delicious. But I’m still so confused as to why the recipe calls for 5 lbs of pork. I started with leftover pork chops, had less than 12 oz of it, and still had plenty to make the recipe with. I kept re-reading to see if I missed where the other 4+ pounds of meat was supposed to go.
Also, I used 1/3 cup of the sauce on the bottom of the baking dish and the enchiladas still stuck to the bottom. Next time I’ll either put more sauce in first or hit it with a non stick spray.
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Jessica Hallman — Reply
My husband and I freaking loved this recipe and had it last night. He said, “it was the 3rd best thing I ever cooked.” And he did the dishes after…which rarely happens!!
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Nana — Reply
The enchilada sauce is very much worth the small extra step to make it. The best ever and im usually a green sauce fan.
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Carol Stanley — Reply
These are delish. I used leftover smothered pork loin chops without the gravy. Sauce was similar to a red sauce I make but more! Loved it
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Gen — Reply
I am making enchiladas for dinner tonight. I’m just wondering if you are able to make the enchilada sauce without the tomato sauce? I don’t have any on hand but I do have tomato paste. Looking forward to trying these out!
