She Strengthens

Slow Cooker Enchiladas: A Delicious, Comforting Meal

Sometimes, the slow cooker is more than just a convenient way to prepare a meal. It’s a vital step in creating a rich, comforting dish that’s sure to become a family favorite. Our slow cooker enchiladas recipe is a perfect example of this.

A Hearty, Flavorful Filling

The journey begins with a pork shoulder, dried chiles, and tomatoes simmering together in the slow cooker for up to 10 hours. The result is a tender, juicy meat that’s infused with the deep flavors of the chiles and tomatoes. This filling is then transformed into a delicious, sauce-dipped tortilla roll, topped with a blend of cheeses and baked to perfection.

A Refreshing Accompaniment

To complete the meal, serve the enchiladas with a refreshing jicama and orange salad, accompanied by a pitcher of agua de Jamaica or your favorite beverage. This light, crunchy side dish provides a delightful contrast to the rich, comforting enchiladas.

Game Plan for Success

To make this recipe even more manageable, cook the pork shoulder up to 2 days in advance. Remove it from the cooking liquid, let it cool, and refrigerate both the meat and liquid overnight. This will make it easy to skim off any excess fat and roll out the tortillas with ease.

Ingredients

• 2 1/2 to 3 pounds pork shoulder
• 2 large tomatoes, cored and quartered lengthwise
• 10 whole dried New Mexico chiles, stems and seeds removed
• 6 whole dried arbol chiles, stems and seeds removed
• 2 tablespoons cider vinegar
• 1 cup water
• 1 cup cilantro leaves and tender stems, plus more for serving
• 1 large yellow onion, peeled and quartered through the root end
• 2 medium garlic cloves, peeled and lightly smashed
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano
• 1 teaspoon kosher salt
• 10 (7-inch) flour or corn tortillas
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup sour cream, for serving

Instructions

1. Slow Cooker Magic: Combine the pork shoulder, tomatoes, dried chiles, vinegar, and water in the slow cooker. Cook on low for 8 to 10 hours.
2. Prepare the Filling: Carefully lift the cooked pork out of the slow cooker and transfer it to a large bowl. Skim off any excess fat and shred the meat into large bite-sized pieces.
3. Blend the Sauce: Transfer the cooking liquid, including the chiles, to a blender. Add the cilantro, onion, garlic, cumin, oregano, and salt. Blend until you have a thick, smooth sauce.
4. Assemble the Enchiladas: Dip a tortilla into the sauce, submerging it so both sides are coated. Spoon some of the pulled pork down the center and roll to enclose the filling. Repeat with the remaining tortillas.
5. Bake to Perfection: Evenly distribute the remaining sauce over the rolled enchiladas and top with the cheeses. Bake, uncovered, until heated through and bubbling, about 25 minutes.

Serve and Enjoy!

Remove the enchiladas from the oven and let them rest for 10 minutes before serving. Serve with sour cream and cilantro, and enjoy the delightful combination of flavors and textures.