Easy & Delicious Pork Enchiladas: Your Ultimate Comfort Food Recipe
Experience the ultimate in comfort food with these incredible Pork Enchiladas. Featuring tender, succulent shredded pork, generously smothered in a rich enchilada sauce and a blanket of melted cheese, all wrapped snugly in warm tortillas, this dish promises a truly flavorful and satisfying meal. It’s the perfect recipe for transforming leftover pork into something new and exciting, and best of all, this easy-to-follow recipe is ready in just over an hour.
Pork enchiladas hold a special place in my heart as one of those truly satisfying meals that consistently hit the spot, whether you’re navigating a busy weeknight or enjoying a relaxed weekend dinner. They are robust, packed with flavor, and surprisingly straightforward to prepare, making them a fantastic addition to any home cook’s repertoire.
If you happen to have some leftover pulled pork, or perhaps even some shredded pork you prepared earlier in the week, this recipe offers an exceptional opportunity to repurpose it into a vibrant and exciting new dish. Imagine tender, seasoned pork, lovingly encased in soft tortillas, drenched in a savory sauce, and crowned with an irresistible layer of bubbly, melty cheese—what’s not to adore about such a culinary creation?
Why You’ll Love This Pork Enchilada Recipe
One of the aspects I cherish most about enchiladas is their incredible versatility and customizable nature. You have the freedom to choose between soft flour tortillas or traditional corn tortillas, experiment with various types of cheese, or pile on your favorite toppings such as cool sour cream, creamy guacamole, a vibrant pico de gallo, or zesty sliced jalapeños. This adaptability ensures that every batch can be tailored to suit your taste preferences or whatever ingredients you have on hand.
For those who, like me, find themselves constantly craving authentic Mexican flavors, these pork enchiladas are a dream come true. They pair exquisitely with classic side dishes like Mexican Rice and Homemade Refried Beans. Served together, these elements transform a simple dinner into a true fiesta, creating a meal that is both hearty and immensely satisfying for the whole family.
Beyond their delicious taste, these pork enchiladas are surprisingly quick to assemble, especially if you’ve already prepared your shredded pork. The process truly becomes an efficient assembly line: roll the tortillas, fill them generously, and arrange them neatly in your baking dish. Then, simply pop them into the oven and bake until they are delightfully bubbly and golden brown. And if by some miracle there are any leftovers (which is rare in my house!), they make for an absolutely fantastic lunch, reheating beautifully for an effortless and tasty meal the following day.
Essential Ingredients for Perfect Pork Enchiladas
To craft these mouth-watering pork enchiladas, you’ll need a handful of key ingredients. For precise measurements and the full recipe details, be sure to scroll to the bottom of the post for the COMPLETE PRINTABLE recipe card.
- Shredded Pork Roast: This is the star of our enchiladas! Any leftover shredded pork or cooked meat works wonderfully here. Whether it’s slow-cooked pork shoulder, Instant Pot pulled pork, or pork carnitas, the tender texture is key. Using pre-cooked pork significantly cuts down on prep time, making this recipe even easier.
- Enchilada Sauce: The heart of any good enchilada, the sauce binds all the flavors together. You can opt for a high-quality store-bought canned sauce for convenience, or for an even richer, more authentic flavor, our Homemade Enchilada Sauce works really well and is highly recommended. You’ll need enough to coat the pork, dip the tortillas, and generously top the finished enchiladas.
- Cumin: This warm, earthy spice is fundamental to Mexican cuisine. It adds a distinctive depth and savory aroma to the pork filling, enhancing its overall flavor profile.
- Cayenne Pepper: For a touch of heat and a subtle kick, cayenne pepper is essential. Adjust the amount to your preference – a little goes a long way, but it beautifully complements the richness of the pork and sauce.
- Onion: Finely diced onion adds a sweet and pungent aromatic base to the filling, balancing the richness of the pork and cheese. It softens as it bakes, providing a delightful texture.
- Cheddar Cheese: A generous amount of shredded cheddar cheese is crucial for that classic, melty, gooey enchilada experience. Its sharp, savory notes complement the other ingredients perfectly. Feel free to use a blend of Mexican cheeses for more complexity, or Monterey Jack for extra creaminess.
- Corn Tortillas: Traditionally, enchiladas are made with corn tortillas. When warmed, they become pliable and soak up the enchilada sauce beautifully, creating that signature tender texture. You can also use flour tortillas if you prefer a softer, chewier enchilada, but corn offers a more authentic taste and texture.
Step-by-Step: Crafting Your Delicious Pork Enchiladas
Making these pork enchiladas is a rewarding and relatively simple process. Follow these detailed steps to achieve a dish that’s bursting with flavor and perfectly comforting:
- Preheat the Oven and Prepare the Baking Dish: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even baking. Next, pour about 1/2 to 3/4 cup of your enchilada sauce into the bottom of a 13×9-inch baking dish. Spread it evenly to create a delicious base that will prevent the tortillas from sticking and add moisture.
- Warm and Season the Pork: In a medium pot or large skillet, combine your shredded pork with 1 cup of enchilada sauce, the cumin, and cayenne pepper. Cook this mixture over medium heat for approximately 10 minutes, stirring occasionally. The goal here is to warm the pork thoroughly and allow it to absorb the aromatic spices and sauce, infusing it with deep flavor.
- Soften and Sauce the Tortillas: This is a crucial step for pliable tortillas that won’t crack. Warm your corn tortillas briefly in the microwave (about 15-20 seconds per stack) or on a dry skillet until they are soft and flexible. Immediately after warming, dip each tortilla into the remaining enchilada sauce, ensuring it’s lightly coated on both sides. This makes them easier to roll and adds another layer of flavor and moisture.
- Assemble the Enchiladas: Lay out a sauced tortilla. Place a portion of the seasoned pork mixture, a sprinkle of shredded cheese, and a spoonful of diced onions down the center. Be careful not to overfill. Roll the tortilla tightly and place it seam-side down in your prepared baking dish. Repeat this process until all your pork mixture and tortillas are used, arranging them in a single layer if possible.
- Top with More Sauce and Cheese: Once all the enchiladas are rolled and nestled in the dish, pour the remaining enchilada sauce evenly over the tops. Ensure every enchilada is well-covered. Then, generously sprinkle any leftover shredded cheese over the sauced tortillas. This will create that glorious, bubbly cheese crust.
- Bake Until Bubbly and Hot: Cover the baking dish tightly with aluminum foil. This helps to steam the enchiladas and ensures they heat through evenly without drying out. Bake for 45 minutes, or until the enchiladas are hot, bubbly around the edges, and the cheese underneath is fully melted.
- Let Them Rest: Once baked, remove the enchiladas from the oven and allow them to cool for about 5 minutes before serving. This resting period is important as it allows the enchiladas to set slightly, making them much easier to plate and preventing them from falling apart.
- Serve and Enjoy: Carefully plate your warm enchiladas. Add your favorite toppings like sour cream, cilantro, or salsa. Serve immediately and savor the rich, comforting flavors of this classic Mexican-inspired dish!
Expert Tips & Clever Tricks for Perfect Enchiladas
Achieving restaurant-quality enchiladas at home is easier than you think with these helpful tips and tricks:
- Shred Your Own Cheese for the Best Melt: While pre-shredded cheese is convenient, it often contains anti-caking agents like cellulose that can hinder smooth melting. For the creamiest, most satisfying melt, take a few extra minutes to grate your own block of cheese. You’ll notice a significant difference in texture and flavor!
- Warm Tortillas Prevent Cracking: The secret to pliable tortillas that won’t crack or split during rolling is proper warming. Briefly heat corn tortillas in the microwave (stacked between damp paper towels for 15-30 seconds) or on a dry, hot skillet for a few seconds per side. This makes them flexible and easier to work with.
- Layer the Enchiladas if Short on Time: If you’re pressed for time or simply prefer a less fiddly approach, consider assembling your enchiladas casserole-style. Layer half the warmed tortillas on the bottom of the dish, top with half the pork mixture, sauce, and cheese, then repeat. This creates a delicious layered bake that’s just as flavorful.
- Mix in Beans or Veggies for Variety: To boost nutrition and add new textures, incorporate cooked black beans, corn, roasted bell peppers, or sautéed zucchini into your pork filling. This is a great way to use up leftover vegetables or make the meal even heartier.
- Try a Different Protein: This recipe is incredibly adaptable. Swap the shredded pork for shredded chicken (rotisserie chicken works great!), ground beef, or even plant-based alternatives like seasoned lentils or crumbled tofu for a versatile dish that caters to various dietary preferences.
- Make it Saucier: If you’re a fan of extra sauce, don’t hold back! Keep an additional cup of enchilada sauce warm on the stovetop to drizzle over the top of individual servings. It adds extra moisture and flavor to every bite.
- Cool Slightly Before Serving: Resist the urge to dive in immediately! Allowing the enchiladas to rest for 5-10 minutes after baking helps the cheese and sauce set, making them much easier to scoop out and preventing them from falling apart on the plate.
- Experiment with Tortillas: While corn tortillas offer a traditional flavor, feel free to try flour tortillas for a softer, chewier texture. You can also explore flavored tortillas, such as spinach or jalapeño, to add a unique twist and extra depth of flavor to your enchiladas.
Frequently Asked Questions About Pork Enchiladas
The key is to warm your tortillas properly before assembling. You can do this by wrapping a stack of tortillas in a damp paper towel and microwaving them for 15-30 seconds, or by quickly heating them on a dry skillet for a few seconds per side. This makes them pliable and prevents them from tearing. Dipping them lightly in enchilada sauce also helps.
Absolutely! Enchiladas are excellent for meal prep. You can assemble the enchiladas (without baking), cover the baking dish tightly with aluminum foil and plastic wrap, and freeze them for up to 2-3 months. When you’re ready to bake, thaw them overnight in the refrigerator and then bake as directed in the recipe, possibly adding an extra 10-15 minutes to the baking time if they are still very cold.
The beauty of enchiladas lies in their versatility. Classic toppings include sour cream or Mexican crema, fresh cilantro, diced avocado or guacamole, salsa, pico de gallo, and sliced jalapeños for an extra kick. A squeeze of fresh lime juice can also brighten the flavors beautifully.
More Delicious Mexican-Inspired Recipes
If you’ve fallen in love with these pork enchiladas, you’re sure to enjoy these other flavorful Mexican-inspired dishes that bring zest and comfort to your dinner table:
- Sour Cream Enchiladas
- Chicken Fajita Casserole
- Pork Tacos
- Chile Relleno Casserole
- Santa Fe Chicken
Pork Enchiladas
Pin Recipe
Rate Recipe
Print Recipe
Equipment
-
13×9 Baking Dish
Ingredients
- 1 pound cooked pork roast, shredded
- 4 cups enchilada sauce, divided
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 small onion, diced
- 2 cups cheddar cheese, shredded
- 12 corn tortillas, warmed
Instructions
-
In a pot over medium heat, cook the pork with 1 cup of the enchilada sauce, cumin and cayenne. Stir occasionally for 10 minutes until it is warmed through.1 pound cooked pork roast, 4 cups enchilada sauce, 1 teaspoon cumin, 1/2 teaspoon cayenne pepper
-
Preheat oven to 350º F.
-
Pour about 1/2-3/4 cup of enchilada sauce into the bottom of a glass 13 x 9 inch baking dish.
-
One at a time, dip the warm tortillas into the enchilada sauce. Fill with meat, cheese, and onions. Roll tightly, and place seam side down in the baking dish.1 small onion, 12 corn tortillas, 2 cups cheddar cheese
-
Pour remaining enchilada sauce over the top, sprinkle with any cheese you have left.
-
Cover with foil and bake for 45 minutes or until bubbly and hot.
-
Let sit for 5 minutes before serving (the enchiladas will come up much easier)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Like this recipe? Leave a comment below!
We’ve created a vibrant and engaging community group on Facebook, and we would absolutely love for you to join us! It’s a welcoming space where you can share YOUR favorite recipes, ask questions, exchange cooking tips, and stay updated on all the exciting new content at Dinners, Dishes and Desserts, ensuring you never miss a new recipe or culinary inspiration!
Be sure to follow us on Instagram and tag **#dinnersdishes** so we can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU create!
Don’t miss out on any of our delicious updates! Be sure to follow us on our social media channels:
Facebook | Twitter | Pinterest | Instagram