Easy Pork Enchiladas
Quick to put together, packed with flavor and will be a hit with the whole family!
Easy Pork Enchiladas
©Eazy Peazy Mealz by EazyPeazyMealz.com
Pin it to your Pork board to SAVE it for later!
Follow Eazy Peazy Mealz on Pinterest for more great tips, ideas and recipes!
Hey Everyone! It’s Alli from Longbourn Farm here. I’m super excited to be here on Eazy Peazy Mealz 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 Easy 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 Easy Pork Enchiladas 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 Easy 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 , 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 is easy, here is how I 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!
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 Easy Pork Enchiladas! You won’t be disappointed.
If you would rather just use flour tortillas, they are delicious as well! You can use the small “fajita” size flour tortillas, or the standard size flour tortillas like Rachael does in her Zesty White Chicken Enchiladas.
Looking for a stellar side dish? Rachael’s Spanish Rice will fit the bill!
Other amazing recipes you may want to try:
- Chicken Enchilada Meal Prep Bowls
- Creamy Green Chili Turkey & Egg Enchiladas
- Easy Pork Enchilada Soup
- Roasted Veggie Enchiladas
- Homemade Enchilada Sauce
Easy Pork Enchiladas
Ingredients
For the Filling
- 1.5 lbs of ground pork see note
- 3 garlic cloves minced
- 1 jalapeno seeds and membranes removed, minced (see note)
- 3 tsp ground cumin
- 2 tbsp honey
- 1/2 cup chicken broth
- 1/4 cup jarred salsa verde
For the Sauce
- 2 cups jarred salsa verde one 24-ounce jar is enough for the whole recipe
- 1/2 cup heavy cream
- 1/2 cup chicken broth
For Assembly and Serving
- 14-16 small corn or flour tortillas see note
- 3 cups cheese cheddar, monterey jack, or colby jack work well
- Sliced scallions
- 1/4 cup chopped fresh cilantro
- Lime 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 9x13 baking dish.
- I am a big fan of Pyrex and this baking disheven comes with a cover.
- 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 with the back of a spoon
- 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
For more spice, leave the seeds and membranes in the jalapeno or add more!
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
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!
Pin to your Pork board on Pinterest:
Karyn McDuffie says
What kind of cheese did you use?
Alli Kelley says
Hi Karyn! I used montery jack but a medium cheddar or colby jack work well too. 🙂
Windy Lawrence says
I used shredded Pork I made in crock pot otherwise everything was exactly as directed. It was truly AMAZING, everyone loved it. I don’t trust new recipes but so glad I
Rachael says
Windy, so glad you enjoyed them! We love pork enchiladas.