Slow Cooker Pulled Pork Enchiladas with Poblano Cream Sauce

These easy slow cooker pulled pork enchiladas with creamy poblano pepper sauce are creamy, flavorful, and oh-so Tex-Mex. A close approximation of a favorite, these enchiladas will be a hit with your family.

The holy grail of Tex-Mex dishes for my husband and I are Poblano Cream Enchiladas. It’s one of those dishes that’s inexpensive and easy to make at a restaurant, so it’s hard to recreate.

We used to work at a busy Tex-Mex chain restaurant for two years during college, and these enchiladas were a $4.50 item! We loved them and have been trying to recreate them ever since.

This recipe is nothing like the jarred/canned enchilada sauce option and is infinitely better.

The Set-It-and-Forget-It Dinner

Start the pork in the crockpot in the morning and cook until fork-tender. Prepare the creamy, mildly spicy poblano cream sauce, a simple 15-minute roux recipe.

Roll up the pork in tortillas, cover with poblano cream sauce and cheese, and bake until bubbly and perfect.

The two-meals-from-one-pork-shoulder math

You will have MORE than enough shredded pork from a 3 pound shoulder for these enchiladas, leaving you with enough to fix up for pulled pork sandwiches another night of the week. Maximizing time in the kitchen is KEY.

Storage and Make-Ahead Tips:

• Leftovers will keep for up to 4 days in an air-tight container in the refrigerator. To reheat, nuke for 90 seconds in the microwave or bake for 15 minutes in a 325* oven, covered in foil.
• The pork can be cooked ahead of time and shredded. Store in an air-tight container in the refrigerator until needed.
• The poblano pepper cream sauce can be made ahead of time and stored in an air-tight container in the refrigerator until needed.

Recipe Notes: My kids don’t like TOO spicy food, and poblanos are pretty mild. It will have a kick, but still taste authentic to me.

The sour cream helps to temper it as well. This recipe is more of a creamy, slightly spicy, slightly tangy sauce that complements the pork.

Frequently Asked Questions

Can I make this recipe in advance?

The pork is the component that can be made ahead. It’s best to cook it one day ahead, shred, and keep in a container in your refrigerator.

Make the sauce the same day you’ll be making enchiladas. You can prepare the enchiladas and keep covered in your refrigerator until ready to cook (24 hrs.).

Add an additional 10-15 minutes baking time. You can also freeze the enchiladas unbaked in a foil pan for up to 2 months.

Why Does My Poblano Cream Sauce Break?

Adding sour cream to a sauce that is boiling hot will separate the dairy, creating a grainy, separated, broken sauce. Removing the sauce from the heat will allow the residual heat to combine the sour cream into the sauce.

The Solution:

If the sauce has separated, allow the sauce to completely cool, add more sour cream and whisk together until creamy. If needed, thin with water.

Can I use another cut of pork?

The fat within a pork shoulder/butt keeps the meat moist during the 10 hours cooking time. Pork loin doesn’t have enough fat and will be very dry after 10 hours cooking time.

A pork tenderloin will be overcooked after 10 hours, since it takes about 3-4 hours on low, and will be a big ol’ pile of mush.

Can I use a whole poblano instead of 1/3?

I find that using 1/3 of a pepper adds great flavor and a tinge of heat without being too spicy or turning the color of the sauce. Try following the recipe as-is, then, next time, add more pepper to suit your family’s heat preference.

Using a whole poblano pepper will make the sauce quite spicy and give it a greenish tint.

What should I do if I can’t get fresh poblano peppers?

Anaheim peppers are a little milder and would be my suggestion to use in place of the poblanos. Alternatively, drained, diced green chiles from a 4-ounce can are a bit milder.

Using a green pepper would be OK, but, poblanos add such wonderful flavor, you’ll be missing that depth of flavor. To compensate, I’d add 1/4 t. cumin and a dash of cayenne pepper.

Flour tortillas are easier to roll with this recipe and are less likely to crack. For more authenticity, corn tortillas work well here too.

Just note that you need to soften them before assembling the enchiladas so they roll nicely and don’t split. To soften corn tortillas: stack them in a pile, wrap in a dampened paper towel and microwave for about 30 seconds.

Can I Use Chicken Thighs in Place of Pork?

You can! Use 2 pounds boneless, skinless chicken thighs and cook with same amount of braising liquid as the recipe calls for but cook only 6 hours on low.

Shred chicken when done and assemble enchiladas just as you would the pork.

How spicy are these?

The poblano pepper, just a third of one with seeds removed, lends a mild to medium heat that most of my kiddos tolerate well. If you’d like the enchiladas spicier add a little of the poblano pepper to the sauce, or, a teeny-tiny pinch of cayenne pepper.

More Recipes You’ll Love:

Slow Cooker Pork Roast: incredibly tender pulled pork slow cooked with soy, balsamic and a splash of Coca Cola.

Crockpot Shredded Chicken Tacos: slow cooker chicken tacos are a 4 ingredient dinner.

Canned Tomato Salsa: this easy to make salsa in a blender tastes just like you’d get in a mexican restaurant. Made with canned whole peeled tomatoes.