Slow Cooker Chile Verde Pork Enchiladas

Whenever I ask my husband what he wants for dinner, he automatically responds, “Enchiladas!”
As much as I love enchiladas, I sometimes hate all the work that it takes to put them together.
We had some pork chops in the freezer and I was determined to put together some enchiladas with as few steps as possible. I started by throwing the pork in the slow cooker with a couple of items from my pantry and it was so flavorful that the enchiladas didn’t need anything else but cheese and enchilada sauce!
Quick, easy, and efficient . . . that’s my kind of recipe!

Serves: 8

Slow Cooker Chile Verde Pork Enchiladas

15 minPrep Time

5 hr, 25 Cook Time

5 hr, 40 Total Time

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  • 1 1/2 lbs lean pork chops
  • 1 medium onion, chopped
  • 1 (4 oz) can diced green chilis
  • 1 (16 oz) can diced tomatoes
  • 1 (1 oz) packet taco seasoning
  • 1 package flour tortillas (8-10 count)
  • 2 (10 oz) cans red enchilada sauce
  • 1 1/2 cups cheddar cheese, grated


  1. Spray slow cooker with nonstick cooking spray. Place pork chops inside and add onion, chilis, tomatoes, and taco seasoning. Cook on low for 5-6 hours or high for 3 hours. Shred pork with two forks when finished cooking (it should just fall apart after cooking).
  2. Pour one can of enchilada sauce on the bottom of a 9x13" baking pan.
  3. Place some of the meat mixture on each tortilla and roll up. Place rolled tortillas in pan and top with second can of enchilada sauce. Top with cheese and bake at 350 degrees for 25 minutes.



71 cal


5 g


1 g


6 g
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7 Responses to “Slow Cooker Chile Verde Pork Enchiladas”

  1. Karen Olayo
    Thanks for the yummy looking recipe. Wanted to let you know that "chile verde" actually means green chili, referring to a green salsa. Just in case you wanted to change that, since it looks like the recipe calls for red enchilada sauce (I realize the jalepino is green but the title chile verde actually refers to the color of the sauce not the chile used) Just a thought. :) Thanks again.
  2. Stephanie
    I was a little skeptical at first but these were so stinkin' good that I had to restrain myself from hovering over the stove and eating them right out of the pan. I used half the can of green chiles instead of the whole to make it a little more kid friendly. It still had a nice spicy aroma but an easier mild taste. I made them last week and they are already on the menu again for later on this week. Thanks!
  3. I was skeptical about using flour tortillas and canned enchilada sauce but the filling sounded so good. I followed the recipe exactly and have to say it was really good. I am still not a big fan of canned enchilada sauce, so next time I will try something different. All in all I was pleasantly surprised and will make them again!
  4. My Kids have a strong aversion to canned enchilada sauce. Even the "Mild" red sauce is too spicy. My Step-Sister told me about the packets you can mix up yourself, much milder. Another time we did an enchilada sale for a youth group and they mixed the canned red sauce 2/1 with brown gravy for the beef ones. The canned green sauce is ok as is.

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