These Simple Sweet Pork Enchiladas instantly became a family favorite. They’re sweet and savory and crazy delicious. Done in a slow cooker or instant pot and then finished off in the oven . . . these will not disappoint!
Oh my, do I have a good one for you today! Get ready to fall in love with these Simple Sweet Pork Enchiladas.
This is one of those recipes that is so simple and delicious I could easily see it becoming part of your regular dinner menu. . . it’s definitely going to become part of ours.
These sweet pork enchiladas are one of those simple meals where your slow cooker does most of the work. There is some assembly required, but it’s minimal effort with a crazy good end result.
These pork enchiladas are mouth-watering and full of flavor!
Here is what you need to make the yummy enchiladas:
- Pork tenderloin
- Green chili enchilada sauce
- Brown sugar
- Colby jack cheese
- Flour tortillas (corn tortillas also work)
- Red enchilada sauce
Once the meat is cooked here is what you do:
- Place some of the sweet pork along the edge of the tortilla shell.
- Next, pile some cheese on top. I love using colby jack, but you could really use any kind of cheese you love. . . Monterey jack, cheddar, pepper jack, sharp, etc.
- Place them in a baking dish sprayed with cooking spray and then pour the red enchilada sauce on top and then pile the cheese on.
- Cover them with foil and bake. Now wait patiently as they bake and get excited for some of the most easy and delicious pork enchiladas ever!
I don’t love my enchiladas to be swimming in sauce, so I keep the sauce fairly light. If you’re more of a saucy person, then by all means use more enchilada sauce on top. You do you!
My favorite red enchilada sauce is the Trader Joes brand. The flavor is fantastic and I love that it comes in a bottle so if I don’t use it all, I can put the lid back on it and keep it in the fridge and use for another time.
Serve these with a drizzling of cafe rio dressing if you want to add to the deliciousness of these enchiladas. Seriously my friends, this pork is so simple, yet so good!
THIS PORK IS SO GOOD AND VERSATILE! USE IT FOR:
SLOW COOKER OR INSTANT POT . . . YOU CHOOSE!
This recipe can be made in your slow cooker or your instant pot. I’ve included instructions for either way in the recipe card below.
As good as these are hot out of the oven, they also make amazing leftovers! Pop one in the microwave the next day for lunch and you’ll be so glad you did.
CAN I FREEZE THESE?
Absolutely! These enchiladas freeze really well. Fill the shells and place them in a freezer-safe pan and then wrap the pan with plastic wrap and then with foil. DO NOT pour the red enchilada sauce over them before freezing! When you’re ready to cook them, place them in the fridge overnight to thaw and then before baking, remove the foil and plastic wrap and pour the enchilada sauce and cheese on top. Bake as directed in the recipe instructions.Print