Two pork enchiladas on a plate with sliced limes next to some charred tortillas.
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5 from 2 votes

Easy Pork Enchiladas

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


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.


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