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Pork Enchiladas

5 from 19 votes

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These cheesy green chile Pork Enchiladas make a yummy weeknight dinner or make them ahead of time and freeze for a later date! Similar to my Sour Cream Chicken Enchiladas but made with pork ๐Ÿ™‚

pork enchiladas on a white plate with words over the image saying 'cheesy green chile pork enchiladas'

Pork Enchiladas | Easy!

Full of porky cheesy green chile-y goodness. And, if you have this pork made ahead of time, these Pork Enchiladas come together in a snap! Also, this recipe makes about 24 enchiladas or 2 pans worth. So I stuck one into the oven and one inย the freezer for later. Enchiladas make great freezer meals! Anyways, make sure you head to the store to pick up a pork roast to get these on your dinner table tonight. They are worth the time and everyone will love them!

Enchilada mixture

Main Ingredients Needed

You don’t need much to make these amazing Pork Enchiladas, which makes them perfect as a weeknight meal. Here’s what you’ll need:

  • Pork – I used leftovers from this recipe but you can use leftovers from a different pork recipe or get some store-bought shredded pork.
  • Cheddar + Mozzarella Cheese – two types of cheese that go in the filling and top the whole dish.
  • Green Chiles – I love using these in the filling to give these enchiladas flavor and a little bit of heat.
  • Sour Cream – creamy goodness, this helps bring all the ingredients together while adding its tangy flavor.
  • Butter – the butter adds a whole lot more goodness. Optional but highly recommended.
  • Green Enchilada Sauce – you can either use green or red enchilada sauce but I like using the green kind since the filling has green chiles.
  • Corn Tortillas – you could also use flour tortillas here. But if you do use corn tortillas, I have a trick for how to soften them in the microwave.

How to Make Pork Enchiladas

For full details on how to make these pork enchiladas, see the recipe card down below ๐Ÿ™‚

Preheat Oven + Prep

Preheat oven to 350 degrees.

Make Filling

In a large bowl, stir pork, cheddar cheese, mozzarella cheese, green chiles, and sour cream together until blended. Pour melted butter over top and mix again. Set aside.

Soften Corn Tortillas

Wet 2-3 paper towels and wring out slightly so it’s not dripping wet, but not completely dry either. Open wet paper towels and wrap a stack of corn tortillas in the paper towels. Microwave 1-2 minutes or until tortillas are hot and pliable.

Fill + Roll Pork Enchiladas

While tortillas are being warmed, spread about 1/2 cup enchilada sauce into the bottom of a large baking dish. Take a hot tortilla and spread about 3 tablespoons of filling down the center. Roll into a tight enchilada and place into a baking dish. Repeat until no filling remains.

Top with Enchilada Sauce + Cheese

Pour enchilada sauce over top of the finished rolled and filled tortillas. Top with remaining cheddar cheese.

Bake + Serve!

Bake until everything is hot and bubbly. Serve hot.

pork enchiladas rolled up in a baking dish with green enchilada sauce on top

Storing Pork Enchiladas

Store any leftover pork enchiladas in the fridge, covered, for up to 2 days! Enchiladas are kinda tricky to store because the sauce can make the tortillas mushy so try to enjoy them sooner rather than later.

Pork Enchiladas baked, in a baking dish with melted cheese on top

Freezing Instructions

Or if you want to save pork enchiladas for even longer, freeze them! You can do this either baked or unbaked although I’ve had better luck freezing unbaked (aka without enchilada sauce). Store in a freezer-safe container for up to 3 months. Then when you are ready to reheat or bake, pour the enchilada sauce over it all (if there isn’t some already) and bake until heated through!

Pork Enchiladas

More Enchilada Recipes to Try!

Serve Pork Enchiladas up with anything you’d like and dig in! We had ours with salsa and salad! So super yummy! Enjoy this one, guys! We sure did! ๐Ÿ™‚

Here’s the printable:

5 from 19 votes

Green Chile Pork Enchiladas

These cheesy green chile Pork Enchiladas make a yummy weeknight dinner or make them ahead of time and freeze for a later date!
servings 6 servings
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients

  • 4 cups pork from this recipe
  • 3 cups cheddar cheese grated and divided
  • 1/2 cup mozzarella cheese grated
  • 4 oz diced green chiles 1 can
  • 1 cup sour cream
  • 1/4 cup butter melted
  • 24 oz green enchilada sauce 1 can
  • 24 corn tortillas

Instructions

  • Preheat oven to 350 degrees. In a large bowl, stir pork, 2 cups cheddar cheese, mozzarella cheese, green chiles and sour cream together until blended. Pour melted butter over top and mix again. Set aside.
    pork Enchilada mixture unmixed
  • Wet 2-3 paper towels and wring out slightly so it's not dripping wet, but not completely dry either. Open wet paper towels and wrap a stack of corn tortillas in the paper towels. Microwave 1-2 minutes or until tortillas are hot and pliable.
    Tortillas in wet paper towel
  • While tortillas are being warmed, spread about 1/2 cup enchilada sauce into the bottom of a large baking dish.
    Baking dish with enchilada sauce on the bottom
  • Take a hot tortilla and spread about 3 tablespoons of filling down the center.
    Tortilla with enchilada mixture in it
  • Roll into a tight enchilada and place into baking dish. Repeat until no filling remains. Pour enchilada sauce overtop the finished rolled and filled tortillas. Top with remaining 1 cup cheddar cheese.
    Cheesy Green Chile Pork Enchiladas
  • Bake 20-30 minutes or until everything is hot and bubbly. Serve hot.
    Cheesy Green Chile Pork Enchiladas

Nutrition

Calories: 1060kcal | Carbohydrates: 58g | Protein: 50g | Fat: 70g | Saturated Fat: 34g | Cholesterol: 213mg | Sodium: 1570mg | Potassium: 791mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1831IU | Vitamin C: 5mg | Calcium: 564mg | Iron: 4mg
Course: Dinner
Cuisine: Mexican
Keyword: pork enchilades

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Recipe Rating




51 Responses
    1. Amy

      These look awesome. Im wondering what size corn tortillas you use? The small ones or a bigger size? I can’t tell from the pics ๐Ÿ™‚ thanks!

    2. Echo

      5 stars
      I made my own green chili sauce. But this recipe, untouched was AWESOME! I have three picky kids and the pickiest ate half a tray herself.

  1. Kathryn

    That’s a very useful tortilla trick, definitely going to use that. These look really tasty with all that cheesy goodness.

    PS Belated happy birthday to your hubs!

  2. Christina Einhaus

    Random question Ive never frozen a meal before do i assemble it all and then freeze it or after I cook it. Thank you and I love your website ๐Ÿ™‚

  3. Cookin' Canuck

    Your little girl is just the cutest thing! And these pork enchiladas would win my husband’s heart in two seconds flat.

  4. Chung-Ah | Damn Delicious

    Your daughter sounds like such a character! And these enchiladas – YUM! I love how easy they are to make!

  5. Julie @ Table for Two

    hahaha your daughter is the funniest/cutest thing ever!! ugh, enchiladas. my weakness. girl. you shouldn’t have.

  6. Beverly Nobrega

    Lauren, you totally crack me up. Every time. I don’t know how I found you but I am so glad I did. I send people to this blog all the time as I have never had a bad recipe from you!!!! Makin’ the enchiladas tonight fer sure!!!

  7. Marilyn Brennan

    OK, looking for pork roast today. I’d probably make enchiladas more often if I didn’t have to fry the tortillas. Why is it that you’re always thinking of things (paper towel trick) I never thought of. Well, calling _is_ your calling, after all….that’s why I have you.

  8. Ashton @ Something Swanky

    Totally pinned this. I’m in LOVE with green chile enchiladas!!! And I live in the middle of nowhere– we have NO decent mexican food for about 50 miles. So making it at home is a MUST!

  9. Lauren's Latest » Naturally Gluten Free Vegetarian Fajitas

    […] So, in an effort to make healthy Mexican I made these fajitas for lunch last week. And then made enchiladas for dinner. Not. Even. […]

  10. denise

    5 stars
    These were very good! I had allot of pulled pork leftover from another recipe and used it in this. I did use 50% less fat cheddar and swapped Monterrey Jack for the mozzarella. Also used fat free sour cream. Nobody knows I do this ๐Ÿ™‚ Saves allot of calories and still delicious! Thanks for sharing! A keeper for sure! Green chili sauce will now be a staple in my kitchen!

  11. Chris

    5 stars
    Made a pan for us and a pan for my neighbor. A huge hit all around. Next on my to do list is the pumpkin maple rolls and Monkey bread. Love pumpkin! I would love a pumpkin scone recipe if you have one!

  12. Michelle

    5 stars
    I made these the other night my husband of ten years told me that this was the best meal I’ve ever made thank you Lauren, they were quite delicious!

  13. Julie Smith

    5 stars
    I SO love the GREEN sauce. Thanks for the recipeโค๏ธI live in Kansas so I appreciated your shout out!

  14. Renee

    5 stars
    Thank you for the delicious recipe – it helped me use up my leftovers! I had a cooked pork tenderloin in the fridge, so I put it in the food processor to shred into smaller pieces, then i only had part-skim mozzarella sticks so I shredded them in the food processor as well. Added some sharp cheddar shredded Kraft cheese, didn’t have sour cream so I added some fat free Fage greek yogurt and a dollop of Temptee whipped cream cheese, plus a few flakes of dried onion from my spice rack. Didn’t add the butter. Threw the can of green chilis in, mixed it all up, put into the mini corn tortillas, topped with sauce, added extra cheddar on top at the end and Voila! I didn’t have to buy 1 single thing…. Husband and I were very impressed with how moist, cheesy and delicious these were. Thank you!!

  15. Kim Wagner

    Lauren, don’t know what I did wrong with this recipe. I made the pork yesterday and put in the fridge. Tonight I put the whole thing together and it came out like mush. The white corn tortillas I used seemed to just melt away into the sauce and cheese. It sounded so good but my husband wasn’t too impressed. My kids thought it tasted better than it looked, but it was still mushy. Any ideas where I went wrong?

  16. Naturally Gluten Free Vegetarian Fajitas - Lauren's Latest

    […] So, in an effort to make healthy Mexican I made these fajitas for lunch last week. And then made enchiladas for dinner. Not. Even. […]

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