Slow Cooker Chile Verde Pork Enchiladas Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pork from a slow cooker combined with chile verde salsa, then rolled into tortillas with cheese and cilantro. Family-friendly, flavorful, and extremely easy, these enchiladas are a reliable weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ½ pound lean pork chops
- 1 medium onion (chopped)
- 4 ounces diced green chiles (1 can)
- 1 cup green salsa ((or salsa verde; we used mild but you can use whatever heat you prefer))
- 16 ounces diced tomatoes (1 can )
- 1 ounce taco seasoning (1 packet)
- 1 package corn or flour tortillas ((8-10 count))
- 20 ounces green enchilada sauce (2 (10 ounce) cans; you can also use red enchilada sauce if that is what you prefer)
- 1½ cups shredded Monterey Jack cheese ((can also use cheddar cheese))
- fresh cilantro, for topping
At a glance
PER SERVING · TIME 340M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5h 25m
- Sodium
- 1551mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 623mg
- Calcium
- 211mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1551MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.