For an extra layer of flavor, consider adding a diced onion and a minced garlic clove to the slow cooker along with the pork. If you prefer a spicier kick, use a hot green enchilada sauce or add a pinch of cayenne pepper to the pork mixture. Feel free to substitute the Monterey Jack cheese with another cheese of your choice, such as cheddar, Colby Jack, or a Mexican blend. Leftover enchiladas can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. Garnish with sour cream or guacamole for an additional delicious element.
Sweet Pork Enchiladas
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PREP TIME25 mins
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COOK TIME4 hrs 25 mins
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TOTAL TIME4 hrs 50 mins
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SERVING10 People
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VIEWS42
Elevate your enchilada game with this delightful twist! Tender pulled pork dances with the vibrant flavors of green chile sauce, a hint of brown sugar sweetness, and a refreshing touch of cilantro. A truly exceptional and memorable dish!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol66 mg
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Fiber9 g
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Protein28 g
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Saturated Fat6 g
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Sodium635 mg
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Sugar11 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPlace pork in a slow cooker with enough water to cover the bottom by 2 inches. Season generously with garlic salt and freshly ground black pepper. (5 minutes)
02
StepCook on High for 4 hours, or until the pork is easily shredded with a fork. (4 hours)
03
StepPreheat oven to 350 degrees F (175 degrees C). (10 minutes)
04
StepTransfer the cooked pork to a large bowl and shred using two forks. In a separate bowl, combine 1 can of enchilada sauce with the brown sugar until well dissolved. Pour this mixture over the shredded pork and toss to coat evenly. Reserve the remaining enchilada sauce. (15 minutes)
05
StepPour half of the remaining can of enchilada sauce into a 9x13-inch baking dish, spreading it evenly across the bottom. (2 minutes)
06
StepSpread about 1/4 cup of the sweet pork mixture down the center of each tortilla. Top with a generous spoonful of black beans and a sprinkle of chopped cilantro. Roll the tortillas tightly around the filling and arrange them in the prepared baking dish, seam-side down. (20 minutes)
07
StepPour the remaining half can of enchilada sauce evenly over the rolled tortillas. Sprinkle generously with shredded Monterey Jack cheese. Cover the baking dish tightly with aluminum foil. (5 minutes)
08
StepBake in the preheated oven for 25 minutes, or until the cheese is melted, bubbly, and lightly golden. Remove the foil for the last 5 minutes of baking to allow the cheese to brown. (25 minutes)
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Micah Hayes
Jun 27, 2025These were a huge hit! My family loved the sweet and savory combination.
Coleman Lubowitz
Apr 22, 2025I doubled the recipe and it was perfect for feeding a crowd.
Zora Wisozk
Mar 3, 2025Next time, I'll try adding some corn to the filling for extra texture.
Santiago Gerhold
Feb 28, 2025So easy to make and perfect for a weeknight dinner. I'll definitely be making these again.
Audie Rice
Feb 9, 2025The brown sugar adds such a unique and delicious touch to the enchiladas.
Sandy Wuckert
Feb 4, 2025This is my new go-to enchilada recipe!
Roma Beer
Jan 25, 2025I added a can of diced green chiles to the pork mixture for extra flavor and it was delicious!
Ernesto Grant
Dec 14, 2024My kids are picky eaters, but they devoured these!
Nickolas Lebsack
Dec 3, 2024I used leftover pulled pork from a barbecue and it worked perfectly!