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:
- burritos
- quesadillas
- salads
- tacos
- nachos
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
Simple Sweet Pork Enchiladas (Slow cooker or Instant Pot)
- Total Time: 6 hours 5 minutes
- Yield: 12 to 14 enchiladas 1x
Ingredients
- 2 to 2 1/2 pounds pork tenderloin
- 1/2 cup water
- salt & pepper
- 12 to 14 flour tortillas
- 1 can (10 oz) green chili enchilada sauce
- 2/3 cup brown sugar
- 1/2 pound Colby Jack cheese
- 1 can or bottle red enchilada sauce (10–12 oz)
Garnishes:
- diced avocado/guacamole
- salsa (we love peach mango salsa)
- sour cream
- shredded lettuce
Instructions
SLOW COOKER:
- Place the pork tenderloins in a crockpot with 1/2 cup water, then generously season with salt & pepper, Cook on high for 4 to 6 hours or low for 8 hours, or until pork is tender and shreds easily.
- Remove the pork and shred meat with two forks. Drain all of the juices out of the slow cooker and return the pork to the slow cooker. Stir in the can of the green enchilada sauce and the brown sugar.
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray.
- Fill each tortilla shell with a scoop of the sweet pork and then some of the cheese. Rolle tightly and place seam side down in the baking dish. Repeat until dish is filled.
- Pour the red enchilada sauce on top of the burritos, then sprinkle generously with cheese. Cover the baking dish with foil, then bake for 20 to 25 minutes. Remove the foil and bake for about 5 more minutes or until cheese is melted.
INSTANT POT:
- Cut pork tenderloin into large chunks. Season with salt and pepper and place in the bottom of your Instant Pot, along with the water.
- Secure the lid and cook on high manual pressure for 50 minutes. Let it do a natural release for 15 to 20 minutes.
- Remove pork from instant pot and shred. Dump the juices out of the instant pot and return pork to the instant pot. Add the green enchilada sauce and brown sugar and stir well.
- Prep Time: 5 mins
- Cook Time: 6 hours
Could you use a pork shoulder instead of a tenderloin? I have a few in the freezer that need to be used up.
You sure can Tina!