Easy Pork Enchiladas
These easy pork enchiladas come together so quickly! They are prepared with ground pork and are full of flavor. You’ll find yourself making them repeatedly.
WHY WE LOVE THIS RECIPE
Ground pork is so flavorful, which makes these easy pork enchiladas a family favorite! This dish is perfect when entertaining but simple enough for a weeknight dinner. I wouldn’t hesitate to serve them for a small gathering; we promise you’ll receive rave reviews. They reheat great, too! You could easily halve this recipe if you are cooking for 1-2 people. We like to serve these enchiladas with our green chile rice and a few tortilla chips.
KEY INGREDIENTS:
- Flour tortillas
- Olive oil
- Ground pork
- Minced garlic
- Red onion, chopped
- Cumin
- Chili powder
- Oregano
- Smoked paprika
- 1/2 cup of salsa
- Shredded cheddar cheese (divided)
- Shredded mozzarella cheese
- Enchilada Sauce
- Fresh Cilantro and Chopped Red Onion for garnish
SWAPS
Traditional enchiladas are made with corn tortillas, which you could easily use. Flour tortillas tend to be easier to work with and hold up better. You could also add several tablespoons of refried beans to each enchilada. Feel free to leave off the cilantro and add a few tablespoons of diced tomatoes or sliced jalapenos. You can also top with a dollop of sour cream or guacamole.
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Easy Pork Enchiladas
Ingredients
- 8-10 inch flour tortillas
- olive oil
- 1 lb of ground pork
- 1/2 cup of red onion chopped
- 1 tablespoon of minced garlic
- 1 teaspoon of cumin
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of oregano
- 1/2 teaspoon of smoked paprika
- 1/2 cup of salsa
- 1 cup of shredded cheddar cheese divided
- 1 cup of shredded mozzarella cheese
- 1 10 ounce can of Enchilada Sauce
- Fresh Cilantro and Chopped Red Onion for garnish
Instructions
- Preheat your oven to 350° degrees. Add a little olive oil in a large skillet over medium heat. Add minced garlic and red onion, and sauté for 2-3 minutes. Next, add ground pork to the skillet along with all the seasonings. Cook the pork until browned, breaking it apart as it cooks, then stir in the 1/2 cup salsa and mix well. Drain off any excess grease/liquid.
- Lightly spray a 9 x 13-inch baking dish with non-stick cooking spray. Measure out 1/2 cup of shredded cheddar cheese. Lay out 8-10 tortillas on a large plate. Spoon about 2 tablespoons of the ground pork down the middle of each tortilla, sprinkle with a little cheddar cheese, then roll them up tightly. Place the rolled tortillas seam-side down in the prepared baking dish, laying them side by side.
- Slowly pour entire can of enchilada sauce over the tortillas, ensuring they are well-covered. Sprinkle the rest of the cheddar cheese along with 1 cup of shredded mozzarella over the top. Place in oven, uncovered and bake for 20 minutes, or until the tortillas show a slight crisp on the edges. Once done, remove from the oven and let cool for a few minutes and then garnish with fresh cilantro and red onion. Serve warm.
A FEW MORE RECIPES YOU MAY WANT TO TRY:
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Debbie please get over yourself. Why would you take offence over this wonderful Recipe? Or any other Recipe. I for one appreciate ever Recipe someone is kind enough to share. It’s up to an individual to decide if they want to make the dish AUTHENTIC or not. Your input is not welcome!
I often have to take dinners to work to eat and thought these might work for make-ahead evening meals. They transported and reheated very well! I made them with green enchilada sauce which was delicious with the pork.
Thanks so much for your website- I found it a few months back and have used a number of your recioes since then, always with great results.
Hi Jo! Thank you so much for the kind comment. We’re thrilled you’re enjoying the recipes and thank you so much for letting us know these enchiladas reheated so well. YAY!!
I am from South Texas. I LOVE your recipes. I use them very often. Enchiladas are never made with flour tortillas. They are made with corn tortillas. I respectfully ask that you mention in your notes that these are not even close to authentic as to not give readers the wrong impression. In my opinion, it is an insult to the traditions of Mexican cooking to not mention it. I understand that folks may find these delicious, but should know that they are not authentic.
Hi Debbie,
We’re thrilled that you enjoy our recipes. I respectfully ask that you read the entire entry. We know how traditional enchiladas are made and it is clearly stated in the post that traditional enchiladas are made with corn tortillas. No where does this post call them AUTHENTIC enchiladas. I would suggest that you google “easy pork enchiladas” and you’ll see that there are 1000’s of recipes just like this one on the internet that many people enjoy and share. Food looks different in every home and every kitchen, and that’s part of what makes it special. Recipes are meant to be shared, adapted, and celebrated, not used as a reason to criticize or ever take offense. If this recipe isn’t for you, that’s perfectly okay, we’re postive you’ll find something else you like. 😉