Pulled Pork Enchiladas and Mango Margarita Salsa


Pulled Pork Enchiladas and Mango Margarita Salsa

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Casserole dish of enchiladas served with a bowl of mango salsa

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Recipe Data


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    Servings and Ingredients

    Serves 8
    1 (2-1/2 pound) boneless pork shoulder roast
    1 (1.25 oz) pkg Hy-Vee reduced-sodium taco seasoning mix
    1 (14.5 oz) can Hy-Vee reduced-sodium chicken broth
    ½ c. chopped onion
    2 (15 oz each) cans Hy-Vee enchilada sauce, divided
    2 tbsp. chopped fresh cilantro, divided
    1 (4 oz) can Hy-Vee diced green chilies
    1 (8 oz) pkg shredded Monterey Jack cheese
    8 (8-inch) Hy-Vee flour tortillas
    Mango Margarita Salsa, optional


    1. Rub roast with taco seasoning mix. Place roast in a 3-1/2- or 4-quart slow cooker; add broth and onion. Cover and cook on LOW for 10 to 11 hours or on HIGH for 5 to 6 hours.
    2. Remove roast from slow cooker and using two forks, pull meat into coarse strands. In a large bowl, combine shredded pork, 1/2 cup of the enchilada sauce and 1 tablespoon chopped cilantro; set aside.
    3. In another bowl, combine remaining enchilada sauce and chilies. Spread about 1/2 cup of the sauce mixture in a 9-by-13-inch baking dish; set aside.
    4. Preheat oven to 400 degrees.
    5. Spoon about 1/2 cup pork mixture and 2 tablespoons cheese on each tortilla. Roll up tortilla and place, seam sides down, in prepared baking dish; repeat with remaining tortillas. Top tortillas with remaining enchilada sauce mixture. Bake, covered, for 20 minutes. Remove cover and sprinkle with the remaining cheese. Bake, uncovered, 5 minutes or until heated through and cheese is melted. Top with remaining 1 tablespoon cilantro and serve with Mango Margarita Salsa, if desired.

    Nutrition facts


    560 Calories per serving

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 115mg
    • Sodium: 1460mg
    • Total Carbohydrates: 41g
    • Protein: 39g

    Daily Values

    Vitamin A 50%
    Vitamin C 25%
    Iron 25%
    Calcium 30%

    Recipe Source:

    Hy-Vee Seasons Spring 2011.