Slow cooker chile verde pork enchiladas recipe is one of my favorite meals to make on a night when I know I will be busy during the day. Slow cooker recipes are my favorites and save the day when I am super tired.
With our slow cooker enchiladas, you can have a tasty meal, with little work and enjoy every bite. And it also makes for some delicious leftovers.
We also make this with the green salsa that adds a lot of great flavor to the dish, you can choose to make it spicy or mild based on what you and your family like. Normally when the kids are eating I use just the mild salsa.
Recipe Ingredient Notes
To make our slow cooker chile verde pork enchiladas, you need the following ingredients:
- Lean pork chops
- Medium onion chopped
- Diced green chiles
- Green salsa
- Diced tomatoes
- Taco seasoning
- Corn or flour tortillas
- Green enchilada sauce
- Shredded Monterey Jack cheese
- Fresh cilantro
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Slow Cooker Chile Verde Pork Enchiladas
- Spray slow cooker with nonstick cooking spray. Place pork chops inside and add onion, chilies, salsa, 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).
- Pour one can of enchilada sauce on the bottom of a 9×13″ baking pan.
- 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 20-25 minutes.
Recipe Notes
Your tortilla preference is personal. We tend to use flour tortillas for enchiladas as they hold up better when cooked in the oven. You can even make your own tortilla with The Café Sucre Farine’s recipe for the best ever homemade tortillas. But you can also keep it simple and grab a package from the store.
Customize these enchiladas with your favorite toppings, such as fresh cilantro, guacamole, sour cream, salsa (corn salsa, verde, or regular), queso, or green onions.
If you don’t love pork chops, you can use other meats! You can cut up a pork roast and use that, or ground beef (but make sure to cook the meat ahead of time), chicken breasts. Really any you like should work well in this recipe!
Enjoy More Delicious Pork Main Dishes
Whether you like your pork cooked in the slow cooker, grill, or Instant Pot, pork is one of the most versatile main dishes. Check out our comprehensive collection of pork main dishes here.
- Slow Cooker Apple Butter BBQ Spareribs
- Slow Cooker Apricot Glazed Pork Tenderloin
- Slow Cooker BBQ Country Style Ribs
- Slow Cooker BBQ Pork Baked Sweet Potatoes
- Slow Cooker BBQ Ranch Ribs
- Slow Cooker BBQ Ribs
- Slow Cooker BBQ Spareribs
- Slow Cooker Brown Sugar and Balsamic Glazed Pork Loin
- Slow Cooker Cafe Rio Sweet Pork
Slow Cooker Chile Verde Pork Enchiladas Recipe
Ingredients
- 1 ½ pound lean pork chops
- 1 medium onion, chopped
- 4 ounces diced green chiles, 1 can
- 1 cup green salsa, (or salsa verde; we used mild but you can use whatever heat you prefer)
- 16 ounces diced tomatoes, 1 can
- 1 ounce taco seasoning, 1 packet
- 1 package corn or flour tortillas, (8-10 count)
- 20 ounces green enchilada sauce, 2 (10 ounce) cans; you can also use red enchilada sauce if that is what you prefer
- 1½ cups shredded Monterey Jack cheese, (can also use cheddar cheese)
- fresh cilantro, for topping
Equipment
Instructions
- Spray slow cooker with nonstick cooking spray. Place pork chops inside and add onion, chilies, salsa, 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).
- Pour one can of enchilada sauce on the bottom of a 9×13" baking pan.
- 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 20-25 minutes.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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.
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!
Thank you Camille. Nice recipes and easy too.
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!
Actually Karen, everything I have looked at shows she used it correctly. Chili Verde is defined by the International Chili Society as any kind of meat or combination of meats, cooked
with green chili peppers.
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.
As the ?verde,? which means ?green,? would suggest, the broth used to make the dish is green.