Enjoy the comforting flavors of our Crockpot Pork Tenderloin Enchiladas! This recipe transforms tender pork tenderloin into a savory filling wrapped in warm tortillas and smothered in a zesty enchilada sauce. Perfect for busy days when you want a hearty meal waiting for you at dinner time. Let your slow cooker do the work while you enjoy the rich, satisfying taste of homemade enchiladas!

The idea for our Crockpot Pork Tenderloin Enchiladas came from a family trip to New Mexico, where we discovered the rich culinary heritage of authentic enchiladas. We fell in love with the slow-cooked flavors and the tender texture of pork melded perfectly with the spicy sauce and melted cheese.

Since then, recreating this dish at home has become a favorite way to bring a taste of the Southwest to our dinner table. The aroma that fills the house as the pork tenderloin simmers in enchilada sauce all day is simply irresistible. Whether it’s a casual weeknight dinner or a festive gathering, these enchiladas are sure to please everyone around the table.

Why You’ll Love Crockpot Pork Tenderloin Enchiladas

Effortless Preparation: Let your slow cooker do the work while you go about your day.
Tender Pork: Slow cooking ensures the pork tenderloin is juicy and fork-tender.
Flavorful Sauce: Enchilada sauce infuses every bite with spicy, smoky flavors.

Customizable: Add your favorite toppings like avocado, sour cream, or fresh cilantro for a personalized touch.

Ingredients Notes For Crockpot Pork Tenderloin Enchiladas

Pork Tenderloin: Use a 1.5-2 pound pork tenderloin for this recipe.

Enchilada Sauce: Choose your favorite store-bought or homemade enchilada sauce for convenience.
Tortillas: Corn or flour tortillas work well; choose based on your preference.
Cheese: Use shredded Mexican blend cheese or cheddar for melting on top of enchiladas.

Recipe Steps:

Prepare the Pork Tenderloin:
- Season a 1.5-2 pound pork tenderloin with salt, pepper, and your favorite Mexican spices (like chili powder, cumin, and paprika).
- Place the seasoned pork tenderloin in the slow cooker.
Cook in Enchilada Sauce:
- Pour 2 cups of enchilada sauce over the pork tenderloin in the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and easily shreds with a fork.
Shred the Pork:
- Once cooked, shred the pork using two forks right in the slow cooker. Mix it well with the enchilada sauce.

Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C).
- Spoon a generous amount of the pork filling onto each tortilla and roll up tightly.
- Place the rolled tortillas seam-side down in a greased 9×13 inch baking dish.
Top with Cheese and Bake:
- Pour any remaining enchilada sauce from the slow cooker over the rolled tortillas.
- Sprinkle shredded cheese evenly over the top.
Bake the Enchiladas:
- Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

Serve:
- Remove from the oven and let it cool slightly before serving.
- Garnish with chopped fresh cilantro, sliced avocado, and a dollop of sour cream if desired.

Storage Options:

Leftovers: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Variations & Substitutions:

Vegetarian Option: Substitute the pork tenderloin with black beans or sautéed vegetables for vegetarian enchiladas.
Spicy Kick: Add diced green chilies or jalapeños to the filling for extra heat.

Low-Carb: Serve the shredded pork and sauce over a bed of lettuce for a low-carb option.

CROCKPOT PORK TENDERLOIN ENCHILADAS

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Ingredients

Scale

1.5–2 lb pork tenderloin
Salt and pepper, to taste

1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika

2 cups enchilada sauce (store-bought or homemade)
8–10 large tortillas (corn or flour)
2 cups shredded Mexican blend cheese or cheddar cheese

Fresh cilantro, avocado, sour cream, for garnish (optional)

Instructions

Season pork tenderloin with salt, pepper, chili powder, cumin, and paprika. Place in slow cooker.
Pour enchilada sauce over pork tenderloin in slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until pork is tender and shreds easily.

Shred pork using two forks in slow cooker, mixing well with enchilada sauce.
Preheat oven to 350°F (175°C). Spoon generous amount of pork filling onto each tortilla and roll up tightly. Place rolled tortillas seam-side down in greased 9×13 inch baking dish.
Pour remaining enchilada sauce from slow cooker over rolled tortillas. Sprinkle shredded cheese evenly over top.

Cover baking dish with foil and bake in preheated oven for 20-25 minutes, until cheese is melted and bubbly.
Remove from oven and let cool slightly before serving. Garnish with cilantro, avocado, and sour cream if desired.