Recipe Details

Lazy Pork Enchiladas with Red Sauce

Prep Time: 20 minutes
Cook Time: 5 hours
Servings: 8


Cook to 145 F with 3 minute rest


2 pound sirloin pork roast
1 16-oz jar salsa
1 onion, diced
1 green bell pepper, diced
1 4-oz can diced fire-roasted green chiles
2 tablespoons taco seasoning
1 28-oz can mild enchilada sauce
15 extra-thin yellow corn tortillas, quartered
8 ounces sharp Cheddar cheese, reduced-fat, finely shredded
1 3.8-oz can sliced black olives, drained

Cooking Directions

In a medium bowl, combine the salsa, onion, bell pepper and chilies (with their juices). Set aside.

Spray a slow cooker with nonstick spray. Rub the taco seasoning all over the pork and place the pork in the slow cooker. Pour the salsa mixture on top, cover and cook on low for 8 to 10 hours or high for 4 to 6 hours, until the meat is very tender.

Remove the pork and use two forks to shred the meat. Set aside.

Preheat the oven to 400 degrees F.

Spray a 9x13-inch pan with nonstick spray and spread 1/2 cup of the enchilada sauce in the bottom. Top with 1/3 of the tortillas, 1/2 of the pork, 1/3 of the cheese, 1/3 of the olives and 1/2 cup of enchilada sauce. Add one more layer of tortillas, pork, cheese, olives, and enchilada sauce. Add a final layer of tortillas, the rest of the sauce, cheese and olives. Bake uncovered until browned and heated through, 30 to 35 minutes.

Serves 8

Courtesy of Danica Pike,

Serving Suggestions

Layering the tortillas in this dish makes it kind of a Latin lasagna—and it’d be similarly appropriate at a potluck, tailgate party, or game night. Serve rice, beans, and tortilla chips on the side.

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About the Cut: Loin Roast

The loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned. Loin roast can be rolled and tied with string.

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About the Cooking Method: Baking

Baking is the mothod of cooking pork with dry heat, typically in an oven.

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Tips and Tricks

Buying, Handling & Storage Tips

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.

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Butcher's Tips

For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.

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