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Instant Pot Green Chile Pork Enchiladas have flavorful tender shredded pork rolled inside low-carb tortillas with cheese and enchilada sauce. And for a dish that’s pure comfort food, these Instant Pot enchiladas are surprisingly low in net carbs!

PIN Instant Pot Green Chile Pork Enchiladas to try them later!

Instant Pot Green Chile Pork Enchiladas close-up of finished enchiladas in baking dish

If the weather is getting hot where you live, I hope I can still convince you it’s worth using the oven to finish off these Instant Pot Green Chile Pork Enchiladas, because these are the kind of comfort food dinner we all need at times! I worked on this recipe with my niece Kara and we experimented with it several times to make the final version completely delicious without being too labor intensive.

The recipe uses inexpensive pork sirloin roast that’s trimmed, seasoned with an easy rub, and browned in the Instant Pot. Then the meat is pressure cooked with some Herdez Salsa Verde (affiliate link) and a little chicken stock until it’s fall-apart tender. It’s shredded apart and put back into the Instant Pot for a few minutes to absorb some of the flavorful green chile sauce.

Then the meat, cheese, and some sliced green onions are rolled up inside low-carb tortillas. We used a can of Hatch Green Chile Enchilada Sauce (affiliate link) to make it easy and smothered the enchiladas in plenty of Monterey Jack cheese.

Then the dish of enchiladas only needs 25-30 minutes in the oven and you have eight delicious servings of slightly-spicy pork enchiladas! And I do hope you eat them with some sour cream and a little more salsa verde to add at the table; enjoy!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What are Green Chiles?

The green chiles referred to in this recipe are the New Mexico Chile Peppers or Anaheim Chile Peppers that are commonly used in Mexican food in the United States. This recipe uses Herdez Salsa Verde (affiliate link) made with green chiles and Hatch Green Chile Enchilada Sauce (affiliate link), so there’s plenty of green chile flavor. The salsa verde is pretty mild, but if you don’t want too much heat I recommend making sure you buy the mild version of the enchilada sauce!

What tortillas did I use for the green chile pork enchiladas?

I used Ole Extreme Wellness High Fiber Tortilla Wraps (affiliate link) that my friend Merrilee recommended, and they were so perfect for this recipe where I wanted a low-carb tortilla that was easy to roll.

What Size Instant Pot Did I Use?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes! You can find more Instant Pot Recipes on my other site, Slow Cooker or Pressure Cooker.

Instant Pot Green Chile Pork Enchiladas process shots collage

How to Make Instant Pot Green Chile Pork Enchiladas:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Trim the pork sirloin roast and cut it into thick slices, preferably slicing across the grain.
  2. Mix the ground cumin (affiliate link), Garlic Powder (affiliate link), salt and fresh-ground black pepper and use that mixture to season the pork.
  3. Turn Instant Pot to SAUTE, HIGH HEAT and then heat two teaspoons of the oil and brown the pork well on both sides. (You’ll probably have to add more oil brown the meat in two batches if you use the Instant Pot, or of course you can brown on the stove.)
  4. Add salsa verde and canned chicken broth (affiliate link)to the Instant Pot, lock the lid, and set it to MANUAL, HIGH PRESSURE, 40 minutes.
  5. Use natural release for at least 20 minutes to release the pressure, then release any remaining pressure.
  6. Remove meat to cutting board and shred apart. 
  7. Put shredded meat back into the Instant Pot (which is turned off) and let meat sit for 5 minutes to absorb the cooking liquid. 
  8. Preheat oven to 375F/290C. Spray a large baking dish with non-stick spray. 
  9. Slice green onions and get the grated cheese ready.
  10. We used a Slotted Spoon (affiliate link) to remove meat from the Instant Pot and arranged it on the cutting board in eight piles.
  11. On each Ole Extreme Wellness High Fiber Tortilla Wraps (affiliate link), make a row across the center of the tortilla with 1/8 of the meat, 1/4 cup Monterey Jack cheese, and green onions.
  12. Then roll up each enchilada tightly and put them in a row in the baking dish. (Photography FAIL for that step!)
  13. Pour the Hatch Green Chile Enchilada Sauce (affiliate link)over the rolled enchiladas and top with one cup of Monterey Jack cheese.
  14. Bake 25-30 minutes, or until the cheese is melted and sauce is bubbling hot. 
  15. Serve hot, with extra salsa verde and some sour cream to add at the table if desired.

Instant Pot Green Chile Pork Enchiladas shown in baking dish

More Delicious Dinners with Green Chile Flavors:

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Instant Pot Green Chile Pork Enchiladas close-up of finished enchiladas in baking dish
Yield: 8 servings

Instant Pot Green Chile Pork Enchiladas

Prep Time 50 minutes
Cook Time 1 hour 10 minutes
Additional Time 20 minutes
Total Time 2 hours 20 minutes

Instant Pot Green Chile Pork Enchiladas are a dish that's pure comfort food, and these pork enchiladas are surprisingly low in net carbs!

Ingredients

  • 3 lb. pork sirloin roast, trimmed well (see notes)
  • 2 tsp. ground cumin
  • 2 tsp. garlic powder
  • 1 tsp. salt
  • fresh-ground black pepper to taste
  • 4 tsp. olive oil
  • 3/4 cup salsa verde
  • 1/2 cup chicken stock (see notes)
  • 8 Ole Extreme Wellness High Fiber Tortilla Wraps (see notes)
  • one 15 oz. can Green Chile Enchilada Sauce (see notes)
  • 3 cups Monterey Jack Cheese
  • 3/4 cup sliced green onions

Instructions

  1. We started with about 3 pounds of pork sirloin roast and trimmed off the fat which left just over 2.5 pounds of meat.
  2. Cut the pork roast into thick slices. (It can be hard to find the grain in pork sirloin roast, but if you cut the slices against the grain it's easier to shred apart.)
  3. Mix together the ground cumin, garlic powder, salt and fresh-ground black pepper in a small bowl and season the pork slices generously with that mixture.
  4. You'll probably have to brown the meat in two batches if you use the Instant Pot, or of course you can brown on the stove if you want to avoid that.
  5. Turn Instant Pot to SAUTE, HIGH HEAT, then heat 2 tsp. of the oil and brown pork until it's well-browned on both sides, about 8 minutes. (Add more oil and repeat with the rest of the pork if you're browning in two batches.)
  6. Add 3/4 cup salsa verde and 1/2 cup chicken stock to the Instant Pot, lock the lid, and set it to MANUAL, HIGH PRESSURE, 40 minutes.
  7. When time is up, use natural release for at least 20 minutes to release the pressure. The release any remaining pressure.
  8. Remove meat to a cutting board and shred apart with two forks.
  9. If you think the amount of liquid in the Instant Pot is more than will be absorbed by the shredded meat, I would use set Instant Pot to SAUTE, HIGH to simmer and reduce the liquid for a few minutes while you shred the meat. We didn't need to do that.
  10. Put shredded meat back into the Instant Pot (which is turned off) and let meat sit for 5 minutes to absorb the cooking liquid.
  11. Preheat oven to 375F/290C. Spray a large baking dish with non-stick spray. (We used a dish that was 9 3/4 inches by 12 inches, which was perfect. But if you have something close to that size you can squeeze the enchiladas together a bit more and make it work. You could also make two pans of enchiladas in a smaller dish.)
  12. Slice green onions and get the grated cheese ready.
  13. We used a Slotted Spoon (affiliate link) to remove meat from the Instant Pot and arranged it on the cutting board in eight piles so it was divided up to make eight enchiladas.
  14. Make make a row across the center of the low-carb tortilla with 1/8 of the meat, 1/4 cup Monterey Jack cheese, and a generous pinch of green onions.
  15. Then roll up each tortilla tightly and put rolled tortillas in a row in the baking dish.
  16. Pour the can of Green Chile Enchilada Sauce over the rolled enchiladas and top with one cup of Monterey Jack cheese.
  17. Bake 25-30 minutes, or until the cheese is melted and sauce is bubbling hot.
  18. Serve hot, with extra salsa verde and some sour cream to add at the table if desired.

Notes

After we trimmed the pork it was just over 2.5 pounds. If you're using those inexpensive pork roasts that come in a four pack at Costco, you may need to open two packs to get enough pork, but we wanted this recipe to make a lot since the prepping and cooking time is fairly long.

I used Herdez Salsa Verde (affiliate link) for this recipe. Be sure to use a Salsa Verde that's low in sugar. Chicken stock or canned chicken broth are both fine for this. I used Ole Extreme Wellness High Fiber Tortilla Wraps (affiliate link) which I thought were the perfect size and texture for this recipe. Each tortilla has only 4 net carbs. I used Hatch Green Chile Enchilada Sauce (affiliate link) which has 35 carbs in a can or 4.3 carbs per enchilada for this recipe.Be sure to subtract fiber from total carbs to get the net carbs per serving for this recipe.

Recipe created by Kalyn and Kara, with much experimenting and speculating about which method would be tasty but not too difficult!

Nutrition Information:

Yield:

8

Serving Size:

1 enchilada
Amount Per Serving: Calories: 401Total Fat: 22gSaturated Fat: 10gUnsaturated Fat: 11.3gCholesterol: 160mgSodium: 1380mgCarbohydrates: 22gFiber: 11.6gSugar: 2.1gProtein: 60.1g

Did you make this recipe?

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© Kalyn Denny
Category: Casseroles
Baking dish of green chile pork enchiladas shown on napkin with sour cream and salsa in back.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These green chile pork enchiladas can work for low-carb diets if you’re careful to choose low-carb tortillas, low-carb salsa verde, and the lowest carb enchilada sauce you can find. The recipe is not Keto. For the South Beach Diet you’d need to use reduced-fat cheese, and even then there is a lot of cheese used here, so I’m guessing this would be classified as a personal choice for Phase two.

Find More Recipes Like This One:
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