Instant Pot Green Chile Pork Enchiladas – Easy & Flavorful Recipe

Now, I don’t like to start kitchen debates, but green chile pork enchiladas might just be the best comfort food around. If your kitchen smells like slow-simmered pork, roasted green chile, and melted cheese, you’re in for a real treat. These Instant Pot Green Chile Pork Enchiladas bring together everything I love about Southwest cooking—tender, juicy pork, spicy green chile, and cheesy goodness—all wrapped up in warm flour tortillas.

Growing up, we always had a pot of something simmering on the stove, filling the house with a smell that said, “Come on in, dinner’s almost ready.” But now, with the magic of the Instant Pot, we can get that same slow-cooked flavor in a fraction of the time.

Want more dinner ideas? Check out my Homemade Turtle Candy recipe—sweet treats for later!

So here’s my question for you: Are you team crispy edges or team extra saucy enchiladas? Let’s settle this debate in the comments!

Ingredients & Recipe Instructions

Alright, let’s roll up our sleeves and make these incredible enchiladas. Here’s what you’ll need:

Ingredients

For the Pork Filling:

• 3 to 4 lbs pork shoulder, cubed
• 1 tablespoon oil (I like to use a mix of oil and bacon grease for extra flavor!)
• 1 onion, diced
• Salt and pepper, to taste
• 2 scoops tomato paste
• 1 tablespoon Knorr bouillon powder (or chicken bouillon)
• Sprinkle of ground cumin
• Sprinkle of Mexican oregano
• 2 tablespoons flour
• 1 cup water
• 2 cups diced green chile (fresh or canned)

For the Enchiladas:

• Flour tortillas (I love flour tortillas here—they’re soft and tender!)
• 1 small can of hot tomato sauce or your favorite enchilada sauce
• 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• Extra diced green chile for topping
• Lettuce, diced tomatoes, and sour cream for garnish

Instructions

1. Sauté the Pork
   Set your Instant Pot to sauté. Add oil (and bacon grease if using) and brown the cubed pork in batches. You’re looking for a nice, golden sear here—it’ll give you that deep, meaty flavor.
2. Build the Flavor
   Add diced onion and cook until translucent, about 3 minutes. Season with salt and pepper.
3. Add Spices & Thicken
   Stir in the tomato paste, bouillon powder, cumin, and Mexican oregano. Sprinkle in the flour and stir until everything’s cozy and thickened up.
4. Pressure Cook the Pork
   Pour in 1 cup water and the 2 cups diced green chile. Give it a good stir, then seal the Instant Pot lid. Pressure cook on high for 20 minutes. Once done, let the pressure release naturally for about 10 minutes.
5. Shred & Reduce
   Open the lid and grab a potato masher or two forks. Gently shred the pork—it should fall apart easily. Switch to “Keep Warm” mode and let the pork filling thicken up for a few minutes.
6. Assemble the Enchiladas
   Preheat your oven to 400°F. Grab a large baking sheet or casserole dish and spread a thin layer of enchilada sauce on the bottom.
7. Fill, Roll, & Arrange
   Using a slotted spoon, scoop the pork filling into flour tortillas. Sprinkle in some shredded cheese, then roll them up snugly and place seam-side down on the baking sheet.
8. Top with Sauce & Cheese
   Pour the remaining sauce over the top of the enchiladas. Sprinkle with more diced green chile and a generous handful of shredded cheese.
9. Bake
   Bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown around the edges.
10. Garnish & Serve
    Remove from the oven and let them rest for a couple of minutes. Top with shredded lettuce, diced tomatoes, and a dollop of sour cream. Time to dig in!

Cooking Tips & Variations

• Crispy vs. Saucy:
  If you like your enchiladas with crispy edges, leave the edges exposed when adding sauce and cheese. For extra saucy, smother them completely with sauce!
• Tortilla Choices:
  Flour tortillas are softer and more tender, while corn tortillas give you that classic earthy bite. Try both and see what you love best!
• Make it Spicy:
  Add diced jalapeños or a splash of hot sauce to the filling if you like it extra spicy.
• Cheese Options:
  Use what you have on hand—pepper jack, cheddar, or a melty Mexican blend are all delicious.
• Storage:
  Leftovers? Store them in an airtight container in the fridge for up to 4 days. They reheat beautifully in the oven or microwave.
• Freezing:
  You can freeze assembled, unbaked enchiladas for up to 2 months. Just thaw overnight in the fridge before baking.

Let’s Wrap It Up!

So what’s your style: crispy edges or extra saucy? 🍽️ Let me know in the comments below!

These Instant Pot Green Chile Pork Enchiladas might just become your new family favorite. They’re quick, easy, and packed with all the flavors of the Southwest. If your kitchen is filled with the smell of green chile and melty cheese right now, well—you’re welcome. 😉

Happy cooking, friend!

Instant Pot Green Chile Pork Enchiladas

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Ingredients

  

• For the pork filling:
• - 3-4 lbs cubed pork shoulder
• - 1 tablespoon oil
• - 1 diced onion
• - Salt and pepper
• - 2 scoops tomato paste
• - 1 tablespoon Knorr bouillon powder
• - Sprinkle of cumin
• - Sprinkle of Mexican oregano
• - 2 tablespoons flour
• - 1 cup water
• - 2 cups diced green chile
• For the enchiladas:
• - Flour tortillas
• - 1 small can hot tomato sauce or enchilada sauce
• - 2 cups shredded cheese
• - Extra diced green chile
• - Lettuce diced tomatoes, sour cream

Instructions

 

• Sauté pork in Instant Pot with oil until browned.
• Add diced onion, salt, pepper.
• Stir in tomato paste, bouillon, cumin, oregano, and flour.
• Add water and green chile, pressure cook high 20 min.
• Natural release 10 min, shred pork.
• Preheat oven to 400°F.
• Scoop filling into tortillas, add cheese, roll, place in baking dish.
• Cover with sauce, green chile, cheese.
• Bake 15-20 min until bubbly.
• Garnish with lettuce, tomatoes, sour cream.

Notes

- Use corn tortillas for a different flavor.
- Store leftovers in fridge up to 4 days.
- Freeze unbaked enchiladas up to 2 months.