Rating: 4.33 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary test

prep:
25 mins
cook:
4 hrs 25 mins
total:
4 hrs 50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place pork in a slow cooker with enough water to cover bottom by 2 inches. Season pork with garlic salt and pepper.

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  • Cook on High for 4 hours.

  • Preheat oven to 350 degrees F (175 degrees C).

  • 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.

  • 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.

  • Bake in the preheated oven until cheese is melted and sauce is bubbly, 25 minutes.

Nutrition Facts

442 calories; protein 27.7g; carbohydrates 52.9g; fat 13.3g; cholesterol 66mg; sodium 635.4mg. Full Nutrition
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Reviews (15)

Most helpful positive review

Rating: 5 stars
01/29/2014
Delicious! The whole family loved it! Read More
(1)

Most helpful critical review

Rating: 1 stars
03/05/2014
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 ingredients over lettuce for a nice salad. Read More
(2)
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
03/05/2014
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 ingredients over lettuce for a nice salad. Read More
(2)
Rating: 5 stars
01/29/2014
Delicious! The whole family loved it! Read More
(1)
Rating: 5 stars
05/16/2015
simply wonderful Read More
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Rating: 5 stars
08/30/2020
This was seriously amazing! And so easy! Reminds me a lot of Cafe Rio. Read More
Rating: 5 stars
04/07/2020
I made this according to directions ( I omitted the brown sugar as it didn’t sound good) and planned to add some sour cream as reviewers said it was dry. Well, I forgot it was good a little dry and maybe could have used some seasoning in the filling. It is a good, mild base and I will make it again Read More
Rating: 5 stars
10/02/2016
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 Read More
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Rating: 3 stars
11/13/2018
Pork was okay. But needed something more... easy and fast and the family ate it but not my favorite Read More
Rating: 4 stars
06/01/2021
I would use corn tortillas. Flour tortillas are for burritos says my Mexican husband, LOL. Corn tortillas do not get mushy. I would completely leave out the sugar. We don't use sugars. He also likes his beans mashed not whole after eating them so much as a child. I, personally love green enchiladas and topped with uncooked queso fresco. Read More
Rating: 5 stars
07/16/2015
Love this recipe it is now my go-to for enchiladas Read More