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Ro*Tel® Pork Chile Verde Enchiladas

Tender chunks of pork simmered with salsa verde and Ro*Tel® Diced Tomatoes & Hatch Chilies create an incredibly delicious entree recipe, with spicy filling for these cheesy enchiladas.

Serves 4
Ready in 510 mins
Prep time 30 mins
Cooking time 480 mins
1289 calories per serving


> 3 lbs boneless pork shoulder or butt, trimmed of fat and cut into 2-inch pieces
> 1 medium yellow onion, thinly sliced
> 2 cups salsa verde (green salsa)
> 2 (10 oz) cans Ro*tel ® Original Diced Tomatoes and Green Chilies
> Pam ® Original No-Stick Cooking Spray
> 2 cups pepper Jack cheese, shredded
> 1 cup shredded Mexican blend cheese
> 8 flour tortillas (8 inch)


In large slow-cooker, add pork, onion, salsa verde, and cans of diced tomatoes & hatch chilies with liquid. Cover and cook on low for 8 hours, or on high for 5 to 6 hours or until meat shreds easily with a fork.
Preheat oven to 350°. Once pork is tender, shred with two forks. Reserve about 1 1/2 cups cooking liquid, then strain off and discard remaining cooking liquid. Heat reserved liquid in small saucepan over medium-low heat, reducing by half.
Spray large rectangular baking dish with cooking spray. Combine pepper jack and Mexican cheese blend in small bowl; reserve 1 cup for topping enchiladas. In a flour tortilla, sprinkle about 1/3 cup cheese mixture down middle, then top with about 1/2 to 3/4 cup shredded pork mixture. Roll tortilla tightly and place seam side down in baking dish. Repeat process until all tortillas are filled.
Reduce simmering cooking liquid by about half, making sure there is about 2/3 cup remaining. Pour liquid over enchiladas then top enchiladas with remaining 1 cup cheese. Bake in oven uncovered 15 to 20 minutes or until cheese is melted and enchiladas begin to brown slightly. Remove from oven and cool 5 minutes. Serve pork chile verde enchiladas.


For an extra zing, top enchiladas with additional salsa verde, hatch chile salsa, or fresh sliced jalapenos. To cool the heat, stir together 1/2 cup sour cream with a tablespoon of milk until smooth, then drizzle on top of enchiladas.

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