Slow Cooker Pork Enchilada Recipe With A Creamy Green Sauce
This week I made my Spicy Mexican Beef And Cheese Dip, so we decided to make my Slow Cooker Pork Enchilada Recipe. It is so easy to make, even my teen daughter can manage it! I will make it with pork or chicken, depending on what leftovers I have on hand.
This pork enchilada recipe is one of those make it and forget it recipes. The pork (or chicken) is cooked slow in the slow cooker until it is just perfect. Then you mix up the other ingredients and pour on top.
This Slow Cooker Pork Enchilada Recipe With A Creamy Green Sauce is also a great dish to make for potlucks or for the new neighbor on the block. Mix up a batch of my Sweet and Spicy Top Shelf Margaritas, and you are all set!
- One pork loin or 3 pounds chicken breasts
- Coarse salt and ground pepper
- 5 garlic cloves, unpeeled and copped
- 1 package taco seasoning
- 1 jars (16 ounces) green salsa
- 1 jar (16 ounces) red salsa
- 1 can chopped green chilies
- 1 can black beans
- 1 can spicy chili beans
- 3/4 cup heavy cream
- 12 flour or corn tortillas (6-inch)
- 12 ounces shredded Monterrey Jack or Mexican Blend cheese
- 1/2 cup fresh cilantro, chopped (optional)
- Place pork (or chicken) in slow cooker with 1/2 of the red and 1/2 of the green salsas, 1 cup of water, garlic and the taco seasoning. Cook on high for 4 hours or low for 6.
- Shred pork (or chicken) and add the beans. Cook for one additional hour.
- In a large bowl, combine remaining salsa and cream.
- Once mixture is cool enough to handle, fill tortilla with 1/4 cup of slow cooker mixture. Roll up and arrange, seam side down, in a 9-by-13-inch baking dish. Top cream mixture and then sprinkle the cheese.
- Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.
What is your favorite Mexican dish?