Creamy Green Chile Pulled Pork Enchiladas


1 (12-ounce) package Stubb’s Hatch Green Chile Cookin’ Sauce

1 (2-3 pound) pork shoulder or pork butt

2-3 tablespoons canola oil

10-12 corn tortillas

2 tablespoons butter

1 medium yellow onion, diced

2 garlic cloves, minced

2 tablespoons unbleached all-purpose flour

2/3 cup milk

1 lime, juiced

2/3 cup sour cream

½ teaspoon salt, or to taste

½ teaspoon black pepper, or to taste

2 cups shredded monterey jack cheese

2 cups shredded sharp cheddar cheese


For serving (optional):

Sour cream




Cooking Instructions:

Trim excess fat from pork. Rub pork with Stubb’s Hatch Green Chile Spice Pack and place in slow cooker. Pour Stubb’s Hatch Green Chile Cooking Sauce over pork in slow cooker. Cover and cook for 8-9 hours on low or 4-5 hours on high. After cooking, remove pork from slow cooker and place on a cutting board. Using two forks, carefully pull apart and shred cooked pork. Set aside.

Preheat oven to 375° degrees F.

Heat oil in a large skillet over medium high heat. Add tortillas, one at a time, cooking for 20 seconds on each side. Place fried tortillas on paper towels to drain.

Meanwhile, melt butter in a large saucepan over medium-high heat. Add onion saute for 5-6 minutes. Add garlic and cook for an additional 30 seconds to 1 minute. Slowly stir in flour, stirring for 1-2 minutes. Stir in milk. Cook, stirring constantly, for 2-3 minutes. Stir in Stubb’s Hatch Green Chile Finishing Sauce and lime juice, and simmer for 3-4 minutes. Remove sauce from heat and stir in sour cream. Season to taste with salt and black pepper. Spread approximately ½ cup creamy green chile sauce evenly in the bottom of a 9 x 13-inch baking dish.

To assemble enchiladas, spoon 2-3 tablespoons pulled pork on top of fried tortillas. Top pork with 1-2 tablespoons shredded cheese. Starting at the bottom, tightly roll up tortilla, sealing in the filling. Place filled tortilla seam side down in a 9 x 13 casserole dish. Repeat with remaining filling and tortillas, until all the ingredients run out.

Pour remaining creamy green chile sauce over enchiladas in dish. Top sauce with remaining shredded cheese.

Bake in preheated 375° degree F oven for 15-20 minutes or until cheese is melted and bubbly.

Serve immediately topped as desired.


This recipe was developed for Stubb’s by Heather Hunsaker, of Kitchen Concoctions[1]. For more recipes by Heather, please visit her website at[2].


  1. Kitchen Concoctions: