This post for Easy Pork Enchiladas first appeared over at Eazy Peazy Mealz where I was a contributor.
I’m super excited to be sharing one of our favorite recipes, Easy Pork Enchiladas! Our family loves anything tex-mex but sometimes making enchiladas can be a process.
I developed this pork enchilada recipe to be quick and simple to put together but packed with flavor. There are a couple of substitutions you can use in the recipe, and I’ll walk through them here but also include them in the recipe card.
The main reason this pork enchilada recipe is so quick is because I use store-bought salsa verde. If you are awesome and make your own, use it! I haven’t successfully grown tomatillos in my garden yet but when I do, I hope to give it a go.
Do any of you grow tomatillos??? Tell me all your tips!
The spice level of these pork enchiladas is what I would call “medium” – if you don’t like them as spicy just leave out the jalapeño. If you want it extra spicy, leave the seeds and membranes in the jalapeño, or even add an extra!
It is well documented that I am a big, fat, baby when it comes to spice.
I mix the sauce right in a large pyrex measuring cup, there is no need to heat it through, that magic will happen in the oven. One of my number one goals in life is to do as few dishes as possible. 🙂
I used ground pork in the recipe, I think it is an under-utilized protein source that is often more affordable than beef! But if you have leftover shredded pork that would also be amazing in this recipe! I use shredded pork in my Pork Street Taco Recipe and it is to die for.
Assembly can happen two ways: I like to use corn tortillas for enchiladas, char them lightly on my gas burner, dip in the sauce and then wrap up the filling.
Assembly is easy! Here’s how to do it:
- For corn tortillas: On a gas burner or under the broiler, lightly char the tortilla (1-2 minutes).
- For flour tortillas: Microwave for about 30 seconds.
- Dip the tortilla in the sauce, coating both sides.
- Fill with 2 tablespoons of meat mixture and 1 tablespoon of cheese.
- Roll and put in the pan!
Or, if you prefer flour tortillas, use those instead! I would heat them for 30-45 seconds in the microwave until pliable, still dip them in the sauce and then fill the enchilada. You can use the small “fajita” size tortillas or the standard size flour tortillas.
If you’ve never used charred corn tortillas for enchiladas, give it a try! It does add a few minutes to the assembly process but it also adds an incredible flavor to the pork enchiladas! You won’t be disappointed.
Looking for a stellar side dish? Check out this Spanish Rice!
And, if you think these look good, you might also be interested in my Beef Enchilada Recipe (which are also super easy!!).
Easy Pork Enchiladas
These easy pork enchiladas are quick to put together, packed with flavor and will be a hit with the whole family!
For the Filling
- 1.5 lbs ground pork chicken or beef can be substituted
- 3 cloves garlic minced
- 1 jalapeno minced (see note)
- 3 teaspoons cumin ground
- 2 tablespoons honey
- 1/2 cup chicken broth
- 1/4 cup salsa verde I use jarred, but you can use homemade!
For the Sauce
- 2 cups salsa verde see note
- 1/2 cup heavy cream
- 1/2 cup chicken broth
For Assembly and Serving
- 14-16 corn or flour tortillas see note
- 3 cups cheese cheddar, monterey jack, or colby jack work well
- 4 scallions sliced
- 1/4 cup fresh cilantro rough chopped
- 2 limes cut into wedges
For the Filling
Cook ground pork until almost completely browned, drain any excess grease.
Add garlic, jalapeno, cumin, and honey. Cook 2-3 minutes.
Add chicken broth and salsa verde, cook 2-3 minutes.
For the Sauce
Combine all ingredients, stirring to combine well.
For Assembly and Baking
Preheat oven to 450 degrees F.
Spread about 1/3 cup of sauce in the bottom of a 9x13 baking dish.
If using corn tortillas, lightly char the tortillas (one at a time) on a gas burner or under the broiler (all at the same time), this only takes 1-2 minutes.
OR If using flour tortillas, microwave all the tortillas together for 30-45 seconds until soft and pliable.
Dip prepared tortillas in sauce, coating both sides.
Fill with approximately 2 tablespoons of meat filling and 1 tablespoon of cheese.
Wrap tightly and place seam side down in the baking dish.
Repeat until filling is gone, I usually get 14-16 enchiladas from the recipe (see note).
Pour remaining sauce over the enchiladas, spreading it evenly over all the enchiladas.
Top with remaining cheese.
Cover with foil (see note) and bake in preheated oven for 15-20 minutes or until bubbly and the cheese is melted.
Top with scallions and cilantro and serve with lime wedges.
Shredded pork may be used in place of ground pork, start at 2.
For more spice, leave the seeds and membranes in the jalapeno or add more!
I use jarred salsa verde and one 24-ounce jar is enough for this whole recipe. If you have homeamde, use it! It will be even better.
I prefer the charred corn tortillas, but flour tortillas make for faster assembly.
The number of enchiladas you get will depend on the size tortilla you use. I use small 10-inch tortillas.
To ensure the cheese doesn't stick to the foil, spray it with non-stick cooking spray before covering the enchiladas.