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Sweet Pork Enchiladas

Rated as 4.38 out of 5 Stars

"A nice change to standard enchiladas. Pulled pork is blended with green chile sauce, brown sugar, and cilantro. Fabo!!"
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Ingredients

4 h 50 m servings 442 cals
Original recipe yields 10 servings

Directions

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  • Prep

  • Cook

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  1. Place pork in a slow cooker with enough water to cover bottom by 2 inches. Season pork with garlic salt and pepper.
  2. Cook on High for 4 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Transfer pork to a bowl and shred meat with 2 forks. Mix 1 can enchilada sauce and brown sugar into pork. Pour half the remaining can of sauce into a 9x13-inch baking dish.
  5. Spread about 1/4 cup pork mixture down the center of each tortilla; top with black beans and cilantro. Roll tortillas around filling and arrange in prepared baking dish, seam sides down. Pour remaining half can enchilada sauce over tortillas and cover with Monterey Jack cheese. Cover baking dish with aluminum foil.
  6. Bake in the preheated oven until cheese is melted and sauce is bubbly, 25 minutes.

Nutrition Facts


Per Serving: 442 calories; 13.3 g fat; 52.9 g carbohydrates; 27.7 g protein; 66 mg cholesterol; 635 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Delicious! The whole family loved it!

Most helpful critical review

I made this just as written in the recipe. It was just too sweet for us. If I were to try it again, I would use 1/8 cup brown sugar. Or, I would scrap the tortilla and put the rest of the ing...

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I made this just as written in the recipe. It was just too sweet for us. If I were to try it again, I would use 1/8 cup brown sugar. Or, I would scrap the tortilla and put the rest of the ing...

Delicious! The whole family loved it!

Pretty good! I used a half-cup of sour cream in the meat mix and and am glad I did otherwise they could have been too dry. I also added a dash of cayenne and Chipotle chili powder to the mix.....

I added sour cream to the pork mixture and added Pace jalapeno and pepper jack dip to each enchiladas. I also topped with the cheese blend and homemade pepper relish. good

I really enjoyed this recipe and I will make it again. The only thing that I would change I will add less sugar next time. The sweetness almost over powered the dish. I also used freshly cooked...

Love this recipe it is now my go-to for enchiladas

simply wonderful