Baked Sweet Pork Enchiladas with Green Sauce: A Tex-Mex Comfort Dish

Written by Sarah Gardner
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There’s something truly magical about sweet pork wrapped in a warm tortilla and baked until bubbly and golden. These Baked Sweet Pork Enchiladas with Green Sauce are the kind of meal that stops the conversation at the dinner table—everyone too busy savoring every bite. Inspired by the cult-favorite flavors from places like Cafe Rio and Costa Vida, this recipe blends sweet, savory, tangy, and spicy into one irresistible enchilada. If you’re a fan of dishes like sweet pork barbacoa Cafe Rio or even copycat Costa Vida sweet pork, this dish is about to become your new obsession. It’s hearty, filling, and loaded with layers of flavor—all from the comfort of your own oven.

Baked Sweet Pork Enchiladas with Green sauce PIN IT

Baked Sweet Pork Enchiladas with Green Sauce

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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 6

Equipment

  • Slow Cooker or Instant Pot To prepare the sweet pork filling. If you’re following the cafe rio sweet pork recipe crockpot or the cafe rio sweet pork recipe instant pot method, either appliance will work wonders to infuse flavor and tenderness.
  • Large Mixing Bowl For shredding and mixing the pork with sauces.
  • 9x13-inch baking dish Ideal for baking the enchiladas evenly.
  • Aluminum foil To cover enchiladas while baking so they don’t dry out.
  • Chef’s knife & cutting board For prepping garnishes and any fresh additions.

Ingredients
  

For the Sweet Pork Filling

  • 2.5 lbs boneless pork shoulder or pork butt trimmed of excess fat
  • 1 1/2 cups root beer or cola for tenderizing and sweetness
  • 1 cup brown sugar
  • 1 7 oz can chipotle peppers in adobo (use 2-3 peppers and a tablespoon of sauce)
  • 1 cup red enchilada sauce
  • 1/2 cup tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

For the Enchiladas

  • 10 flour tortillas 8-inch size
  • 2 cups Monterey Jack cheese shredded
  • 1 1/2 cups green enchilada sauce store-bought or homemade
  • 1/2 cup sour cream
  • Fresh cilantro chopped (for garnish)

Optional: diced red onions, sliced jalapeños, or lime wedges for topping

Instructions
 

Cook the Pork

  1. Place the pork in your slow cooker. Pour the root beer (or cola) over it. Cook on low for 7 hours until it’s incredibly tender and falling apart. If using an Instant Pot, set to high pressure for 60 minutes, followed by a natural release.

Shred and Mix the Pork

  1. Remove pork and shred it using two forks in a large bowl. In a separate bowl, blend together the chipotle peppers, enchilada sauce, tomato sauce, brown sugar, garlic powder, onion powder, cumin, and smoked paprika. Pour the sauce over the shredded pork and mix thoroughly. Season with salt and pepper to taste.
  2. At this point, you’ve got a version of that famous sweet barbacoa pork cafe rio is known for, or a fantastic base for copycat costa vida sweet pork lovers.

Assemble the Enchiladas

  1. Preheat your oven to 375°F. Lightly grease your baking dish. Lay out a tortilla, spoon 1/4 to 1/3 cup of the sweet pork down the center, sprinkle with some Monterey Jack cheese, and roll it up. Place seam-side down in the baking dish. Repeat with all tortillas.

Make the Green Sauce

  1. In a bowl, mix the green enchilada sauce with sour cream to create a creamy, tangy topping. Pour this evenly over the enchiladas in the dish. Sprinkle the remaining Monterey Jack cheese on top.

Bake

  1. Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.

Garnish and Serve

  1. Top with freshly chopped cilantro, diced red onion, and jalapeños if desired. Serve hot with lime wedges on the side.

Pairings

These enchiladas are bursting with bold flavors, so your sides should complement, not compete. Here are our top picks:

  • Mexican Street Corn (Elote): The creaminess and smokiness balance the sweet heat of the pork.
  • Cilantro Lime Rice: A fresh, zesty contrast to the richness of the enchiladas.
  • Refried Black Beans: Earthy and comforting, they ground the meal perfectly.
  • Costa Rican Cabbage Salad (Repollo): For a crunchy, vinegary side reminiscent of costa rican recipes, this adds brightness to your plate.
  • Pineapple Agua Fresca or Mango Margaritas: Sweet, tangy drinks that pair well with the chipotle undertones in the pork.

If you’re going all-in, try plating it as a sweet pork salad costa vida style—with chopped romaine, black beans, rice, and tortilla strips under your enchiladas.

FAQs

1. What type of pork should I use?

Boneless pork shoulder or pork butt is best for this recipe. These cuts have enough fat to stay moist and flavorful during the long cooking process, and they shred beautifully.

2. Can I use pre-cooked pork or leftovers?

Absolutely. If you’ve made cuban mojo pork or even humba recipe pork, you can shred and re-season it with the chipotle-sweet sauce blend for a fusion take on this dish.

3. Are corn tortillas okay to use?

You can substitute corn tortillas for a more traditional enchilada feel, but they may be less pliable. Lightly frying or steaming them before rolling helps prevent cracking.

4. Can I freeze the enchiladas?

Yes! Assemble the enchiladas, cover tightly, and freeze unbaked. When ready to eat, thaw overnight in the fridge and bake as directed. They also reheat well for meal prep.

5. How can I make this recipe quicker?

Use the cafe rio sweet pork recipe instant pot method to speed up the pork cooking. Or, prep the pork in advance and refrigerate or freeze it so you only need to assemble and bake the enchiladas on the day of.

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