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Queso Pork Enchiladas

Queso Pork Enchiladas

Slow cooked pork stuffed in tortillas and smothered in creamy homemade queso sauce
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Prep Time 15 minutes
Cook Time 30 minutes
Slow Cook Time 8 hours
Course Main Course
Cuisine American, Mexican
Servings 6


  • Slow Cooker


  • 24 Flour Tortillas Fajita Size
  • cup Cheddar Cheese shredded
  • 1 cup Sour Cream

For the Pork

  • 2 lb Pork Roast
  • 1 White Onion Diced
  • 2 7 oz can Green Chilies

For the Queso

  • 4 tbsp Butter
  • 4 tbsp Flour
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 cup Chicken Broth
  • 1 cup Heavy Cream
  • 1 7 oz can Green Chilies
  • 2 cup Cheddar Cheese shredded


  • Prepare all of the ingredients.
  • Add all ingredients for pork to slow cooker. Secure lid and cook on low for 8 hours (or high for 4 hours). When ready to make enchiladas, remove pork to a bowl and shred.
  • Preheat oven to 350deg.
  • In a sauce pan over medium heat, add butter, garlic powder and onion powder. Once melted whisk in flour to make roux. Cook 2 minutes then whisk in chicken broth. Cook 2 minutes then add heavy cream and green chilies. Cook 2 minutes then add cheese by handfuls until fully incorporated. Reduce heat to low.
  • While making sauce, begin building enchiladas. Place a small amount of cheese in center of tortilla and top with shredded pork. Roll up and place into a baking dish. Continue with remaining tortillas. *you can get 16 into a 13x9 baking dish and 8 into a 9x9 baking dish*.
  • Pour queso over top of tortillas and sprinkle with remaining cheese. Place in oven and cook for 20 minutes. Serve 3-4 enchiladas per plate with a dollop of sour cream.
Keyword creamy enchiladas, enchilada recipes, enchiladas, pork, slow cooker
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