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Cheesy Pork Enchiladas with 10 Minute Smoky Enchilada Sauce

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slow cooker pork

  • 5 pounds boneless pork tenderloin roast
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon grapeseed oil
  • 4 ounces your favorite beer


  • 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


  • 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 pork¬†filling 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.

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