Best 16 Pork Enchiladas Recipes

PORK ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
• Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
• Bake in preheated oven until hot and bubbly, about 30 minutes.

CHEESY PORK ENCHILADAS

Steps:

• Preheat the oven to 325 degrees F.
• Mix the chili powder, salt, oregano and pepper together in a small bowl. Sprinkle the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add 1 cup of the salsa verde, chicken broth, garlic and onions. Stir together with a wooden spoon. Put the pot on high heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour 45 minutes. Once done, shred the pork in the Dutch oven with a pair of tongs or 2 forks.
• Turn the oven up to 350 degrees F.
• Combine the remaining 2 cups salsa verde and sour cream in a wide, medium bowl. Spread about 1/2 cup of the mixture on the bottom of a large rectangular casserole dish.
• Wrap the tortillas up in a damp paper towel and microwave 40 seconds. Lay the warm tortillas out on your cutting board. Dip into the sour cream-salsa mixture and fill evenly with the shredded pork mixture and sprinkle of the cheese. Roll the enchilada up and place seam-side down in the baking dish. Pour the remaining sauce over the top and top with the rest of the cheese. Bake 30 minutes. Garnish with cilantro sprigs, if using.

QUESO PORK ENCHILADAS

Steps:

• In a large skillet, combine 3/4 cup queso dip, 1/2 cup enchilada sauce, green chilies, water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes., Spread 2/3 cup sauce mixture into a greased 13x9-in. baking dish. Stir pork into remaining sauce mixture. Place 1/3 cup pork mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in prepared dish. Combine remaining queso dip and enchilada sauce; pour over enchiladas., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until heated through. Serve with lettuce and tomatoes if desired. Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

PORK ENCHILADAS WITH GREEN SAUCE

Steps:

• Preheat oven to 450 degrees. Place pork on a rimmed baking sheet; rub with cumin, and season with salt and pepper. Roast, turning once, until an instant-read thermometer inserted in the thickest part of pork registers 145 degrees, 20 to 25 minutes. Let cool for 10 minutes; cut into 4 chunks. Using two forks, shred pork; transfer to a medium bowl and set aside.
• In a large saucepan, heat oil over medium; add onion and garlic. Cook, stirring occasionally, until onion begins to soften, 4 to 6 minutes. Add tomatillos and 3/4 cup water. Bring to a boil, and reduce to a simmer; cook until tomatillos are soft, 5 to 7 minutes.
• Transfer to a food processor, and blend until smooth; season sauce with salt and pepper. Add 1 cup sauce and corn to pork; mix to combine. Transfer remaining sauce to a shallow bowl.
• Wrap stacked tortillas in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in sauce, place on a work surface, and fill with 1/4 cup pork mixture and 1 tablespoon cheese. Roll up, and arrange, seam side down, in a 13-by-9-inch baking dish. Top with remaining sauce and cheese; cover dish with aluminum foil.
• Bake until sauce is bubbling, 15 to 20 minutes. Remove foil, and continue to bake until cheese is browned, about 15 minutes. Let enchiladas cool in dish for 10 minutes, and serve.

PORK ENCHILADAS ROJAS

Steps:

• For the sauce and filling:
• Toast coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
• Bring guajillo, ancho, and morita chiles and stock to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.
• Transfer chile mixture to a blender and add toasted spices, garlic, tomato paste, and oregano and purée until smooth, about 2 minutes.
• Preheat oven to 250°F. Heat oil in a medium heavy pot over medium-high. Season pork with salt and cook, turning occasionally, until browned on all sides, 10-12 minutes. Pour off excess oil and add chile purée and bay leaves. Bring to a boil, cover, and transfer to oven. Braise pork until meat is very tender and shreds easily, 1 1/2-2 hours; season with salt.
• Skim excess fat from chile sauce; discard bay leaves. Transfer pork to a large bowl. Let cool slightly, then shred with 2 forks. Mix 1/2 cup chile sauce into pork; season with salt. Set remaining sauce aside.
• For the assembly:
• Preheat oven to 425°F. Heat oil in a medium skillet over medium-high until it bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Transfer to paper towels to drain.
• Dip both sides of each tortilla in chile sauce just to coat, then transfer to a rimmed baking sheet. Spread 1 cup sauce down the length of a 13x9" baking dish. Spoon 1/4 cup pork mixture across the center of a tortilla and fold one side over filling, then continue to roll up tortilla. Place seam side down in prepared baking dish. Repeat with more sauce and remaining tortillas (enchiladas should be nestled right up against each other in pan). Top with cheese and remaining sauce. Bake until sauce is bubbling and cheese is beginning to brown, 15-20 minutes. Let sit 10 minutes.
• Meanwhile, purée avocado, sour cream, lime juice, and 1/4 cup water in a food processor, adding more water to thin as needed, until smooth and creamy; season with salt.
• Top enchiladas with onion slices and drizzle with avocado cream. Serve with lime wedges for squeezing over.
• Do Ahead
• Pork can be braised 3 days ahead. Let cool in chile sauce (do not shred); cover and chill.

EASY SHREDDED BEEF OR PORK ENCHILADAS

Steps:

• Put the meat and the salt in a crock pot with lid, for approximately 4 to 5 hours on High, then put it on low for 1 hour. Meat should be falling apart. If you have a bone in the meat it should come off the bone, without a problem.
• Separate the meat with your fingers. Then toss it like you are tossing a salad kinda. Using your fingers to find thick pieces of meat you might of missed. Grind them in between your fingers separating each individual piece of meat. Get all of the fat out of the meat.
• Heat up the flour tortillas in microwave for 1 minute to soften.
• Roll approximately 1/2 cup meat and sprinkle with cheese in each tortilla lining them up vertically in a 9x13 baking pan.
• When you have all your tortillas you want rolled. Pour the enchilada sauce over the top of the pan of wrapped tortillas.
• Sprinkle the extra cheese over the top.
• Bake at 375°F until sauce is bubbling.
• Let sit out side the oven for approx 5 minutes.
• Put remaining ingredients in freezer for up to 2 weeks.

SWEET PORK ENCHILADAS

Steps:

• Place pork in a slow cooker with enough water to cover bottom by 2 inches. Season pork with garlic salt and pepper.
• Cook on High for 4 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Transfer pork to a bowl and shred meat with 2 forks. Mix 1 can enchilada sauce and brown sugar into pork. Pour half the remaining can of sauce into a 9x13-inch baking dish.
• Spread about 1/4 cup pork mixture down the center of each tortilla; top with black beans and cilantro. Roll tortillas around filling and arrange in prepared baking dish, seam sides down. Pour remaining half can enchilada sauce over tortillas and cover with Monterey Jack cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven until cheese is melted and sauce is bubbly, 25 minutes.

ROASTED PORK ENCHILADAS

Steps:

• In a mixing bowl, combine the chicken stock, sour cream and salsa. Season with salt and pepper. Mix well. Spread 1 cup of the sour cream mixture over the bottom of the prepared pan. Spread 1/4 cup of the Roasted Pork filling over 1/4 of each tortilla. Roll the tortillas up firmly. Place the tortillas, seam side down, next to each other in the prepared pan. Spread the remaining sour cream mixture over the rolled tortillas. Cover the pan with parchment paper and aluminum foil. Place in the oven and cook for 10 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool slightly before serving.
• Place 2 of the enchiladas in the center of each serving plate. Spoon some of the pan sauce over the top of the enchiladas. Crumble the cheese over the top. Garnish with the cilantro. Serve warm.
• For the Roasted Pork and Caramelized Onion Filling:.
• In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until the onions are caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool completely. When the pork is cool, remove any excess fat and the bone. Shred the meat into bite-size pieces. In a mixing bowl, combine the pork, onions, chilies and cheese. Season with salt and pepper. Mix thoroughly.

LOW CARB CHEESY PORK ENCHILADAS RECIPE - (4.5/5)

Steps:

• Pre-heat oven to 350° F. Spread 1/3rd of the salsa evenly on the bottom of a 13X9 baking pan. On a plate, spread another 1/3rd of the salsa. Carefully dip a crepe into the salsa. This will coat one side of the crepe with salsa. Place a small amount of pork and some of the reserved cheese into the crepe. Roll it tightly. Repeat this process, placing each rolled crepe against one side of the baking pan, above the salsa. Then, place the next crepe alongside the previous crepe, until the pan is full or you've run out of ingredients. When the rolling process is completed, take the remaining salsa and spread it evenly on the top of the enchiladas. Top the enchiladas with the remaining ½ of the grated cheese. Bake until lightly brown and bubbly, roughly 45 minutes. Garnish with sour cream and cilantro leaves. Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 659.13 37.95g 60.45g 13.42g 2.6g 0.25g 10.57g Basic All-Purpose Ricotta Crepes: Ingredients 1/2 cup (124g) ricotta cheese, whole milk 4 large (200g) whole eggs, beaten 2 tbsp (24g) 'Swerve' or other sugar equivalent (optional) pinch of salt 2 tbsp (28g) unsalted butter Totals (of 7 Servings) Method: Add the ricotta, eggs, sugar equivalent and salt into a blender. Blend, until combined and smooth. Set aside. Heat a lightly buttered crepe or Teflon pan over medium-low heat. Depending on the size of the pan, add just short of ¼ cup of batter to the pan, and spread it evenly. If necessary, pick up the pan and deliberately tilt the pan in a variety of directions, directing the flow of the batter around the base of the pan, until it completely covers the base of the pan, like a very thin pancake. Once the edges start to brown and curl, loosen the crepe with a spatula and flip it, to brown the other side. Repeat this processes, placing each completed crepe on a paper towel. Serve hot, or layer between paper towels and refrigerate or freeze for later use. Mexican-ish Shredded Pork: Ingredients 2 tbsp (27g) light olive oil 1 medium (110g) onion, thinly sliced 4 each (12g) garlic cloves, minced 2 each (1135g) pork tenderloins, cut into halves and cleaned (or equivalent pork shoulder, cut into 4 large chunks) 2 tbsp (12g) ancho pepper, powdered 2 tbsp (12g) cumin seed, ground 1 tbsp (6g) coriander seed, ground 2 each (13.33g) fresno chillies (like a red jalapeño), seeds removed and very thinly sliced 1/4 cup (61g) lime juice, freshly squeezed salt and fresh cracked pepper, to taste Totals (of 8 Servings) Method: Place a medium-large soup pot on the stove, over medium heat. Make sure you have a lid. Add 1 tbsp of the olive oil to the pot, then sweat your onions and garlic, until translucent. Adding a little salt and pepper will help this process and give better flavor. Pre-heat a large sauté pan, on the stove. Season the pork with a mixture of ancho powder, cumin, coriander, salt and pepper. In a large sauté pan, add your remaining olive oil and quickly spread it around the bottom of the pan. Add the pork to the sauté pan and sear the outside of the pork. When one side is nice and browned, turn it 90 degrees and sear a new side. When the pork has been nicely browned on all sides, add all the pork to the onions and garlic. Add your fresno peppers and lime juice to the pork, onions and garlic. Stir. Watch the pot. When it begins to simmer, turn the heat down to a low simmer. Allow to simmer for roughly 2 hours, stirring and turning the pork, occasionally. When the pork is soft and tears easily with a fork remove the pork and cut into large bite sized chunks. Season the pork, to taste. Add a little more salt and perhaps a touch more lime juice (I tend to like a lot in mine).

SUSAN'S PORK ENCHILADAS

Steps:

• Saute pork, peppers, onion, and garlic until pork is browned and onions are translucent. Add 1/2 can enchilada sauce to the pork mixture. Cook over medium heat until most of the sauce has evaporated. Remove from heat. Cool a few minutes, so the cilantro does not cook when added. Stir in cilantro until well mixed. Set aside.
• Heat oil in a frying pan and briefly fry on each side corn tortillas, one at a time. (You just want them to be softened, not crisped.) After frying, put them on several layers of paper towels to drain.
• Pour 1/2 can enchilada sauce in the bottom of a 13 x 9 inch glass baking dish (or similar pan.) Divide the pork mixture into the same number of portions as you have tortillas. Do the same with the Monterey Jack cheese. Roll up a portion of pork mixture and Jack cheese into each tortilla and place the roll seam-side down in the pan. Lining up the rolls side by side in the pan. It's OK if the sauce gets smeared on the tortillas and doesn't cover the bottom evenly. Pour the second can of enchilada sauce over the rolls and sprinkle with the cheddar cheese.
• Bake 20-30 minutes at 350F or until bubbly. Top each serving with a dollop of sour cream and a sprig of cilantro.
• You could easily use leftover pork, chopped fine, in place of the ground pork and get the same results.

PORK CHILI VERDE ENCHILADAS

Steps:

• Char Anaheim chilies over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chilies.
• Combine broth, 1/2 cup onion, tomatillos, jalapeño and garlic in medium saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes. Transfer to blender. Cool to room temperature. Add Anaheim chilies, cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk in sour cream. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 350°F. Lightly oil 15x10x2-inch baking dish. Place 6 tortillas between 2 damp paper towels. Cook in microwave on high until warm, about 1 minute. Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl. Place tortillas on work surface. Spoon scant 1/4 cup Pork Chili Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each. Roll up tortillas. Arrange enchiladas, seam side down, in dish. Repeat with remaining 6 tortillas. (Can be made 8 hours ahead. Cover enchiladas, remaining sauce and cheese separately. Chill.) Top enchiladas with remaining sauce, then cheese.
• Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated). Sprinkle tomatoes over and serve.

SHREDDED PORK ENCHILADAS

Steps:

• 1. Rub pork w/ taco seasoning or mix taco seasoning w/ broth. Put pork in crockpot, pour broth over meat. Cook until meat shreds easily (takes mine about 6 hours on low).
• 2. Reserve cooking liquid. Shred pork & set aside.
• 3. Put enough oil in frying pan to cover bottom. Chop onion & sautee on medium heat. Shred zuchini & add to pan. Add cooking liquid, 1/4 C at a time, to keep moist. When vegetables are soft & liquid is mostly absorbed, add shredded pork (& enough cooking liquid so that pork doesn't dry out), soup, & 3 C cheese.
• 4. Spray 9 x 12 pan with cooking spray. Add enough red enchilada sauce to cover bottom of pan. Place 1/2 C or so pork mixture into tortilla, roll, & place in pan, seam side down. Continue until you're out of tortillas. Pour remaining sauce over tortillas to cover them. Sprinkle remaining cheese on top. Spray foil, & cover pan.
• 5. Bake at 350 for 30 minutes. Remove foil & back 2 more minutes. Let sit 5 minutes.
• 6. Serve w/ salsa, sour cream, onions, olives, or whatever taco fixings you'd like.

PORK ENCHILADAS

Steps:

• Broil poblano chilies, till black. Put in plastic bag till soft about 10 minutes. Peel, seed and finely chop.
• In a 3 quart sauce pan saute' garlic and pork cubes in oil.
• Add chopped chilies, celery, and tomatoes.
• Add water to barely cover mixture.
• Bring to boil, lower heat and simmer for 3-4 hours until thicken.
• Heat oven to 350 degrees.
• Grease large lasagna pan.
• Pour some enchilada sauce to cover bottom of pan.
• Fill tortillas with pork mixture and top with chopped onion. Roll and place in pan.
• Cover with enchilada sauce. Make sure all edges are covered.
• Sprinkle with cheddar cheese.
• Cover with foil making sure foil does not touch cheese.
• Bake for 30-40 minutes.
• Top with sour cream and chopped cilantro.

PORK ENCHILADAS

Steps:

• Dust pork with cumin and oregano; season with salt. In a large nonstick skillet, heat oil over medium heat; swirl to coat bottom of pan. Add pork; cook until browned on all sides and slightly pink in the middle, about 8 minutes. Transfer to a cutting board; let rest 10 minutes before slicing thinly. Set skillet aside.
• Preheat oven to 450 degrees. In a blender, puree salsa with 1/4 cup water until smooth. Add to skillet; cook over medium heat until warmed through, 2 to 3 minutes.
• Warm tortillas according to package instructions. Assemble enchiladas. Top with heated salsa mixture and remaining 1/2 cup cheese. Bake until cheese is melted, 5 to 8 minutes. Serve immediately, garnished with tomato, if desired.

CHEESE & PORK ENCHILADAS

Steps:

• Reserve 1/3 cup cheese; combine 2 1/3 cups cheese with onion and set aside.
• In a saucepan, combine cooked pork (or chile verde pork) with green enchilada sauce; heat through then set aside.
• Heat oil in small frying pan; soften tortillas, one at a time, by placing in hot oil for a few seconds on each side; drain tortillas on absorbent paper.
• Divide cheese and onion mixture between tortillas; add 1/2 tablespoon sauce (avoid any large pork chunks which will go on top of the enchiladas) to each; roll tortillas tightly and place seam-side-down in a 9x13" baking pan that has been sprayed with no-stick cooking spray.
• Pour sauce evenly over top; sprinkle on reserved cheese; bake at 400° for 20 minutes.

SLOW COOKER PORK ENCHILADAS RECIPE - (4.2/5)

Steps:

• 1. Combine pork, chicken broth, onion, and spices in a slow cooker. 2. Cook on high for 4 to 5 hours or on low for 7-8 hours. 3. Preheat oven to 400 degrees. 4. Remove pork from crock pot and shred using 2 forks. 5. In a large bowl, combine pork, 3/4 cup enchilada sauce and 1/4 cup liquid (from the crock pot). 6. In another bowl combine remaining enchilada sauce, 1/2 cup liquid and green chiles. 7. Spread 1/2 cup of the enchilada sauce mixture on the bottom of a 3 quart baking dish. 8. Divide pork mixture and half of cheese between the tortillas. 9. Roll tortillas and place them in the baking dish, seam side down. 10. Cover tortillas with the remaining enchilada sauce mixture. 11. Cover pan with foil. 12. Bake for 25 minutes. 13. Remove foil and sprinkle with the remaining cheese. 14. Bake for another 5 minutes, until cheese is thoroughly melted.