Make weeknight dinners exciting again with these juicy ground pork enchiladas smothered in creamy salsa verde. Perfect for busy moms looking for a crowd-pleasing meal that delivers big flavor without hours in the kitchen!
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There's something magical about that moment when a pan of bubbling, cheese-topped enchiladas emerges from the oven. These ground pork enchiladas aren't just another dinner —they're a celebration on a plate that brings everyone to the table with smiles.
What makes these enchiladas a standout is the unexpected switch from traditional beef to juicy ground pork, which pairs beautifully with the tangy salsa verde and rich cream sauce.
I treasure recipes like this that can be prepped ahead, customized for different taste preferences, and even frozen for future meals when life gets too busy for cooking from scratch!
Why You'll Love These Ground Pork Enchiladas
- Quick Prep, Big Flavor: With just 15 minutes of active preparation and 20 minutes in the oven, you'll have a restaurant-quality meal on the table in about half an hour.
- Budget-Friendly Protein: Ground pork offers incredible flavor at a more affordable price point than many other proteins, making this a wallet-friendly option for feeding hungry families.
- Customizable Heat Level: Control the spice level by adjusting the jalapeño—keep it mild for the kiddos or dial up the heat for spice-loving family members.
- Make-Ahead Magic: Prepare the entire dish up to 24 hours ahead, refrigerate, and simply bake when needed—perfect for those nights when after-school activities run late.
- Versatile Leftovers: If you're lucky enough to have any remaining, these enchiladas reheat beautifully for lunch the next day or can be transformed into a breakfast skillet with eggs on top.
🌯 Taco Tuesday at our house includes everything from traditional tacos and burritos to special enchiladas and even more special tacos!
Recipe Ingredients
- Ground Pork
- Garlic
- Jalapeno
- Cumin
- Honey
- Chicken Broth
- Salsa Verde
- Heavy Cream
- Corn Tortillas
- Monterey Jack Cheese
- Scallions
- Cilantro
- Limes
For the exact amounts needed, please see the recipe card below.
How to Make Ground Pork Enchiladas Verde
Make the Filling: Cook the ground pork until nearly browned and drain. Add the garlic, jalapeno, cumin, and honey; cook 2-3 minutes. Add chicken broth and salsa verde and cook another 2-3 minutes.
Make the Sauce: Combine the salsa verde, heavy cream, and chicken broth and mix well.
Prepare the Tortillas: 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.
Assemble the Enchiladas: Preheat oven to 450°F. Spread about ⅓ cup of sauce in the bottom of a 9×13 baking dish. 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.
Pour remaining sauce over the enchiladas, spreading it evenly over all the enchiladas. Top with remaining cheese.
Bake the Enchiladas: Cover with foil and bake 15-20 minutes or until bubbly and the cheese is melted. Top with scallions and cilantro and serve with lime wedges.
Recipe FAQs
Traditionally, enchiladas are made with corn tortillas. You can use whatever you prefer.
In this recipe, the corn tortillas are lightly charred. This helps keep them from falling apart. They will soak up some of the enchilada sauce though, that is the point of making enchiladas.
Salsa Verde is similar to green enchilada sauce, but it is not the same. Salsa Verde is raw and green enchilada sauce is cooked. For this recipe, you can substitute the salsa verde for green enchilada sauce.
Your enchiladas fall apart because they are only soaked partially in the sauce. Dipping the tortillas in the sauce keeps the moisture even throughout the enchilada and allows them to cook evenly.
Expert Tips
- Spice Level: 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!
- Make It Easy: 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. 🙂
- Other Meats: 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, or you can replace the ground pork with ground chicken or beef.
- Don't Skip: If you’ve never used charred corn tortillas for enchiladas, I highly recommend taking the extra bit of time and trying it. It adds an incredible flavor to the pork enchiladas.
Storing and Freezing Enchiladas
Pork enchiladas can be stored in an airtight container in the fridge for up to 5 days.
Freeze in individual portions for easy thawing. Pork enchiladas can be frozen for up to 3 months.
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Easy Ground Pork Enchiladas
Ingredients
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
- ½ cup chicken broth
- ¼ cup salsa verde ((I use jarred, but you can use homemade!))
For the Sauce
- 2 cups salsa verde, (see note)
- ½ cup heavy cream
- ½ cup chicken broth
For Assembly and Serving
- 14-16 corn or flour tortillas, (see note)
- 3 cups Monterey jack cheese ((Cheddar or Colby jack work well, too.))
- 4 scallions, (sliced)
- ¼ cup fresh cilantro, (rough chopped)
- 2 limes, (cut into wedges)
Instructions
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°F.
- Spread about ⅓ 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.
Notes
- Shredded pork may be used in place of ground pork.
- For more spice, leave the seeds and membranes in the jalapeño or add more!
- I use jarred salsa verde and one 24-ounce jar is enough for this whole recipe. If you have homemade, 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.
Sammi Windley
I love these enchiladas! So simple, yet so yummy!!
Anonymous
These enchiladas are the best! I love making them.