5 Ingredient Slow Cooker Carnitas Enchiladas

These Slow Cooker Carnitas Enchiladas are super easy and only use 5 ingredients. Grilled then slow cooked seasoned carnitas, with diced green chilies, shredded cheese, corn tortillas and enchilada sauce.

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5 Ingredient Slow Cooker Carnitas Enchiladas recipe - platingpixels.comI’m pretty excited about this recipe as I can cross off enchiladas from the to-do list. Enchiladas, and Mexican food in general, are a favorite of mine, yet I’ve never made them at home. 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.

You can enjoy them anytime, even on a weeknight, with only about 30 minutes of hands-on time. This is thanks to a few time-saving tips, and using different cooking methods.

5 Ingredient Slow Cooker Carnitas Enchiladas recipe - platingpixels.com

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

Grilled Carnitas - platingpixels.comTo 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.

Ingredients for 5 Ingredient Slow Cooker Carnitas Enchiladas recipe - platingpixels.comOnce the carnitas is slow cooked, shred it apart with a fork. Then simply mix in canned diced green chilies, shredded Mexican blend cheese and a bit of red enchilada sauce. Stuff carnitas mixture into tortillas, roll and drench with more enchilada sauce. Bake until heated through and serve. Now that’s what I call real fast enchiladas. This Slow Cooker Carnitas Enchiladas recipe makes plenty, and is great for leftover lunches or dinners.

Slow Cooked Carnitas recipe - platingpixels.com

Pouring sauce over Slow Cooker Carnitas Enchiladas - platingpixels.comSpeaking of fast, I’m also excited about the big race series. Make sure to look out for the #10 Smithfield car at the upcoming races. Check out the Hero of the Grill Contest and Sweepstakes at SmithfieldGetGrilling.com where you can share and nominate who inspired you to get grilling for a chance for your hero to win $5,000! Not to mention you can enjoy great grilling content and enter for a chance to win prizes every day!

5 Ingredient Slow Cooker Carnitas Enchiladas recipe - platingpixels.com

5 Ingredient Slow Cooker Carnitas Enchiladas


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More carnitas recipes you may like:

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 enchilada recipe, pork red sauce enchilada, slow cooker pork recipe
Prep Time 20 minutes
Cook Time 40 minutes
Slow Cook 3 hours
Total Time 3 hours 30 minutes
Servings 10 pork enchiladas
Calories 320 kcal
Author Plating Pixels

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

  1. Preheat gas grill to high heat. Place carnitas pork shoulder on grill, close and cook 5 minutes or until bottoms are seared. Rotated and sear 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.
  2. 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.
  3. Add about ½-cup scoop of carnitas mixture into tortilla, roll and place sealed-edge down in a large baking pan or casserole dish. 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 (note: you can also slow cook the enchiladas on high until heated through). Remove from oven and let sit 10-15 minutes Serve with optional garnishes such as sour cream, avocado, sliced green onion or cilantro.


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