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Home » Recipes & Tips » Easy Pork Enchiladas with Green Sauce

Easy Pork Enchiladas with Green Sauce

11/14/17 | Main Dish, Recipes & Tips

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These easy pork enchiladas are quick to put together, packed with flavor and will be a hit with the whole family!

These easy pork enchiladas are quick to put together, packed with flavor and will be a hit with the whole family! Try them out today!

Close up of two pork enchiladas on a plate with sliced limes.

This post for Easy Pork Enchiladas first appeared over at Eazy Peazy Mealz where I was a contributor.

We LOVE Pork Enchiladas Verde!

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.

Easy Pork Enchiladas!

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!

Easy Pork Enchiladas!

Pork Enchiladas Recipe Ingredients

  • Ground Pork
  • Garlic
  • Jalapeno
  • Cumin
  • Honey
  • Chicken Broth
  • Salsa Verde
  • Heavy Cream
  • Corn Tortillas
  • Monterey Jack Cheese
  • Scallions
  • Cilantro
  • Limes

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.

Easy Pork Enchiladas!

How to make Pork Enchiladas Verde

For the Filling

  1. Cook ground pork until almost completely browned, drain any excess grease.
  2. Add garlic, jalapeno, cumin, and honey. Cook 2-3 minutes.
  3. Add chicken broth and salsa verde, cook 2-3 minutes.

For the Sauce

  1. Combine all ingredients, stirring to combine well.

For Assembly and Baking

  1. Preheat oven to 450 degrees F.
  2. Spread about 1/3 cup of sauce in the bottom of a 9×13 baking dish.
  3. 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.
  4. Dip prepared tortillas in sauce, coating both sides.
  5. Fill with approximately 2 tablespoons of meat filling and 1 tablespoon of cheese.
  6. Wrap tightly and place seam side down in the baking dish.
  7. Repeat until filling is gone, I usually get 14-16 enchiladas from the recipe (see note).
  8. Pour remaining sauce over the enchiladas, spreading it evenly over all the enchiladas.
  9. Top with remaining cheese.
  10. Cover with foil (see note) and bake in preheated oven for 15-20 minutes or until bubbly and the cheese is melted.
  11. Top with scallions and cilantro and serve with lime wedges.

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.

Easy Pork Enchiladas!

FAQ for Pork Enchiladas with Green Sauce

Are enchiladas better with corn or flour tortillas?

Traditionally, enchiladas are made with corn tortillas. You can use whatever you prefer.

How do you keep corn tortillas from getting soggy in enchiladas?

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.

Why do my enchiladas fall apart?

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.

Is salsa verde the same as green enchilada sauce?

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.

What is the difference between red and green sauce on enchiladas?

The biggest difference is the flavor. Different ingredients, chilies in particular, are used to make green and red enchilada sauce. This creates a different flavor in both sauces.

Storing and Freezing Ground Pork 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.

What to serve with Pork Verde Enchiladas

  • Cilantro Lime Rice
  • White Rice
  • Corn Tomato Salad
  • Avocado Salad
  • Avocado Corn Salad

More favorites from Longbourn Farm

  • How to Cook Frozen Fresh Green Beans
  • Peach Cobbler Dutch Oven Sprite
  • How to Season Peas and Carrots
  • How to Cook a Ham Steak without Drying It Out
  • How do you make blackberry syrup?
  • Zucchini on Stove
Two pork enchiladas on a plate with sliced limes next to some charred tortillas.
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Pork Verde Enchiladas

These easy pork enchiladas are quick to put together, packed with flavor and will be a hit with the whole family!
Prevent your screen from going dark
Course Main Course
Cuisine Mexican
Keyword pork enchiladas
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 people
Calories 663kcal
Author Alli
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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
  • 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

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 degrees F.
  • Spread about 1/3 cup of sauce in the bottom of a 9×13 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.
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Notes

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.

Nutrition

Calories: 663kcal | Carbohydrates: 39g | Protein: 30g | Fat: 42g | Saturated Fat: 19g | Cholesterol: 126mg | Sodium: 1244mg | Potassium: 581mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1170IU | Vitamin C: 13.6mg | Calcium: 402mg | Iron: 3.5mg
Tried this recipe?Mention @longbournfarm or tag #longbournfarm!

Comments | 4 comments

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Comments

  1. Sammi Windley says

    December 30, 2017 at 4:18 PM

    5 stars
    I love these enchiladas! So simple, yet so yummy!!

    Reply
  2. Anonymous says

    December 30, 2017 at 4:16 PM

    5 stars
    These enchiladas are the best! I love making them.

    Reply

Trackbacks

  1. 15 Pork Mince Recipes - Give me a fork says:
    October 16, 2022 at 7:22 AM

    […] 8. Easy Pork Enchiladas […]

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  2. 25 Delicious Ground Pork Recipes - This Healthy Table says:
    October 8, 2021 at 10:06 AM

    […] Easy Pork Enchiladas – These easy pork enchiladas are quick to put together, packed with flavor and will be a hit with the whole family! […]

    Reply

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Hi, Friend!


Alli Kelley is an Agriculture focused entrepreneur. She runs a successful food blog, a consulting and coaching business, and all the social media connected with an online presence.

She also owns and operates a small, diversified farmstead where she enjoys home improvement projects, experimenting in the garden, creating profitable mini businesses on the farm, and of course, riding her big grey horse, Zane.
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