Sweet Pork Enchiladas


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

Prep Time:
25 mins
Cook Time:
4 hrs 25 mins
Total Time:
4 hrs 50 mins
10 servings


  • 1 (3 pound) boneless pork loin roast

  • water as needed

  • 1 pinch garlic salt

  • ground black pepper to taste

  • 2 (14 ounce) cans green enchilada sauce, divided

  • ½ cup brown sugar

  • 1 (15 ounce) package flour tortillas

  • 2 (15 ounce) cans black beans, rinsed and drained

  • ¼ cup chopped cilantro, or to taste

  • ½ cup shredded Monterey Jack cheese


  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
13g Fat
53g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 442
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 28%
Cholesterol 66mg 22%
Sodium 635mg 28%
Total Carbohydrate 53g 19%
Dietary Fiber 9g 30%
Total Sugars 11g
Protein 28g
Vitamin C 10mg 50%
Calcium 129mg 10%
Iron 4mg 22%
Potassium 729mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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