5 Ingredient Slow Cooker Carnitas Enchiladas

These Slow Cooker Carnitas Enchiladas are super easy with only 5 ingredients. Simply slow cook pre-seasoned carnitas, and combine with diced green chilies, shredded cheese, corn tortillas, and enchilada sauce.

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I’m excited about this recipe as I can cross off enchiladas from the to-do list. Mexican food is a favorite of mine, yet I’ve never made homemade enchiladas. Maybe it’s because of the stories I’ve heard about spending all day in the kitchen. Not true with these 5 Ingredient Slow Cooker Carnitas Enchiladas, which have less than 20 minutes of hands-on time. 

Ingredients for Carnitas Enchiladas

• Boneless pork shoulder: I used pre-seasoned Smithfield pork shoulder to make easy carnitas
• Red enchilada sauce: the enchiladas cook in the sauce and become loaded with flavor
• Green chilies: adds a delicious spicy kick and freshness
• Mexican cheese: a blend of cheeses with lots of flavors
• Sour cream: creamy, fresh and tangy topping

How to cook carnitas for slow cooker enchiladas

Start with grilling the carnitas pork shoulder. Only about 5 minutes per side to add a lovely depth of flavor, then place in a slow cooker and cook on high for 3 hours. You’ll end up with flavorful, fork-tender carnitas. Then assemble, cover with sauce and heat a bit more.  Note: you can skip the grilling step but I find it’s best to brown meats before slow-cooking for better flavor.

Bonus tip: start the carnitas in the morning and set on low for 8 hours. The meat will be cooked and ready when you come home.

To save marinating time and reduce the number of ingredients needed, use Smithfield Marinated Fresh Pork. It’s Real Fresh, Real Flavor, Real Fast. All their products are made with 100% pork and real, fresh ingredients.

Smithfield Seasoned Carnitas Boneless Pork Shoulder is perfectly seasoned and perfectly marinated so it’s ready to cook right out of the package. It’s also made with real, all-natural ingredients such as pork, pork broth, vinegar, salt, and spices.

Are enchiladas healthy?

Although carnitas could be considered comfort food, they contain only natural ingredients, are gluten-free and have lots of protein. One hearty enchilada contains only 352 calories, so they can fit into a healthy diet if enjoyed in moderation. You can also significantly reduce the fat content by omitting the cheese and/or sour cream.

How to assemble enchiladas 

1. Once the carnitas is slow cooked, shred it apart with a fork.
2. Mix in canned diced green chilies, shredded Mexican blend cheese and a bit of red enchilada sauce.
3. Stuff carnitas mixture into tortillas, roll and drench with more enchilada sauce.
4. Bake or slow cook until heated through and serve.

Now that’s what I call real easy enchiladas. This Slow Cooker Carnitas Enchiladas recipe makes plenty and is great for leftover lunches or dinners.

Tips for making enchiladas 

• Add more or less chili depending on flavor preference preference
• You can also add leftover roasted veggies to these enchiladas to reduce leftovers and reduce waste
• Once assembled, you can bake in oven or heat in slow cooker on HIGH for about 20 minutes to heat through
• Top with extra cheese before baking for extra cheesiness
• If you have leftover pulled pork shoulder store it in the fridge and add it to tacos, burritos, or salads 
• You can also freeze leftover pork. Freeze in smaller batches so you can defrost only what you need

How to store leftover enchiladas

Enchiladas will keep in the fridge for up to 5 days in a sealed container.  These will also freeze for longer storage but may get a bit soggy after defrosting. To reheat, baking is best to crisp up the tortillas a bit.

5 Ingredient Slow Cooker Carnitas Enchiladas recipe at a glance:

Flavor profile: Spicy and bold flavors paired with fresh, cooling red sauce and tangy sour cream
Texture: Soft and comforting tortillas with cooling sour cream and moist and juicy pulled pork
Dietary substitutions/variation: You can use flour tortillas instead of corn but only certain brands will be gluten-free.

More Mexican recipes you may like:

• Slow Cooker Carnitas Breakfast Tacos
• Slow Cooker Sweet Potato Carnitas Bowls
• Easy Pork Fajita Tacos
• Tropical Shrimp Ceviche Tacos

Leave a comment below and star rating if you made this recipe or want to share your thoughts.

 

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5 from 4 votes

5 Ingredient Slow Cooker Carnitas Enchiladas

Slow Cooker Carnitas Enchiladas made with slow cooked seasoned carnitas, diced green chilies, shredded cheese, corn tortillas and enchilada sauce. 

Course Entree

Cuisine Mexican

Keyword pork red sauce enchilada, slow cooker enchiladas

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Slow Cook 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Calories 352kcal

Servings 10 pork enchiladas

Author: Matt Ivan

Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.

Ingredients

• ▢ 3-4 pounds Smithfield Seasoned Carnitas Boneless Pork Shoulder
• ▢ 1 (28-ounce) can red enchilada sauce, divided
• ▢ 2 (7-ounce) cans diced mild green chilies, drained
• ▢ 2 cups shredded Mexican cheese blend
• ▢ 10 corn tortillas
• ▢ Sour cream, optional garnish

Instructions

• Preheat gas grill to high heat. Place carnitas pork shoulder on the grill, close and cook 5 minutes or until bottoms are seared. Rotated and sea the other side. Remove from grill and place in slow cooker. Drizzle with ½ cup of enchilada sauce and cook on high for 3 hours or low for 8 hours.
• Preheat oven to 375 F. Place cooked carnitas on a large plate or cutting board, discarding excess liquid. Use 2 forks to shred carnitas into small pieces. Place back in slow cooker pot or in a large bowl. Stir in green chilies, cheese, and ½ cup of enchilada sauce.
• Add about a ½-cup scoop of carnitas mixture into tortilla, roll and place sealed-edge down in the slow cooker. Note: you can also use a large baking pan or casserole dish and bake for the last step. 
• Repeat with remaining tortillas, placing close together. Drizzle with remaining enchilada sauce to coat tops. 
• Cover with foil and bake 30 minutes, or until heated through and cheese is melted. If slow cooking, heat on high for the same amount of time. 
• Remove from heat and let sit 10-15 minutes Serve with optional garnishes such as sour cream, avocado, sliced green onion or cilantro.

Notes

• You can skip pre-grilling the pork shoulder, but browning the meat will add much more flavor. Alternately, you can brown in a pan or skillet over medium-high heat.
• Add more or less chili depending on flavor preference preference
• Try adding leftover roasted veggies for extra flavor and nutrients
• Once assembled, you can bake in oven or heat in slow cooker on HIGH for about 20 minutes to heat through
• Top with extra cheese before baking for extra cheesiness
• If you have leftover pulled pork shoulder store it in the fridge and add it to tacos, burritos, or salads 
• You can freeze leftover carnitas meat. Freeze in smaller batches so you can defrost only what you need
• How to store leftover enchiladas: These will keep in the fridge for up to 5 days in a sealed container.  These will also freeze for longer storage but may get a bit soggy after defrosting. 

Nutrition Facts

5 Ingredient Slow Cooker Carnitas Enchiladas

Amount Per Serving (0 g)

Calories 352 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Cholesterol 102mg34%

Sodium 1061mg46%

Potassium 581mg17%

Carbohydrates 21g7%

Fiber 4g17%

Sugar 7g8%

Protein 38g76%

Vitamin A 675IU14%

Vitamin C 6.4mg8%

Calcium 178mg18%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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