Green Chile Pork Enchiladas

5 from 2 votes

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Cheesy Green Chile Pork Enchiladas

Well, here we are again! Back to Monday. Just this past weekend, we celebrated my hunny’s birthday on Saturday. In trying to include my daughter in the festivities, she helped me wrap all of his gifts Friday evening…except as soon as they were all wrapped, she brought them out to him and started telling him what each one is. That darn child!!

“Hey Dad! This one’s a tie!”

“This one is a movie, but I’m not supposed to tell you! Shhhhh!”


What a little turkey, right?! She makes me laugh. Sometimes a lot. In the grand scheme of things, this wasn’t a big deal. But clearly we need to work on the concept of secret keeping.

Also, I made my husband a double chocolate cake. {See this photo for deets.} It was basically HEAVEN. I’m not sure I’ve ever had a better chocolate cake. Seriously. It was perfectly moist and sweet. I’m thinking about making it again so I can eat the whole thing take better photos to share. But that means my fannie is going to get 14x bigger which I’m not too thrilled about….so we’ll see what happens.

Something else that happened this weekend: these purdy little enchiladas. Full of porky cheesy green chile-y goodness. And, if you have this pork made ahead of time, they come together in a snap! Also, this recipe makes about 24–2 pans worth. So I stuck one into the oven and one in 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!

Here’s how you do it:

Enchilada mixture unmixed

You’re gonna want to make a batch of this Easy Shredded Mexican Pork and have it ready to go. Simple enough to make ahead and store in the fridge or throw in the crock pot. Once that’s all done, measure it out into a bowl and add in some cheddar cheese, mozzarella cheese, green chiles and sour cream.

Melted Butter

Oh and melted butter! Because life is better with butter 🙂

Enchilada mixture

Stir it all up and that’s your filling. If you think it seems too dry, stir in a little cooking liquid from the pork.

Wet paper towel

Now we’re going to heat up the tortillas. This is a wad of wet paper towels that is not sopping wet, but isn’t wrung out dry either…it’s a happy medium between the two.


Open up the wet paper towels and set a big ol’ stack of corn tortillas in the middle.

Tortillas in wet paper towel

Fold up all the sides and microwave 1-2 minutes. The tortillas should be really warm and super pliable thus easy to work with. I hate having to fry corn tortillas, so I just use this trick and it’s SOOOO much easier!

Baking dish with enchilada sauce on the bottom

Now we can assemble 🙂 Spread about 1/2 cup of enchilada sauce into the bottom of a large baking dish. Oh, and preheat the oven to 350.

Tortilla with enchilada mixture in it

Now take one of those piping hot tortillas and spread about 3 tablespoons of filling down the middle and then roll it up!

Cheesy Green Chile Pork Enchiladas

After a few minutes, your pan will be full and you’ll move onto your next one. I got two pans full! Mmmm…..drench these babies in more enchilada sauce

Cheesy Green Chile Pork Enchiladas

followed by a healthy sprinkling of cheddar cheese! Told ya they were cheesy!

Cheesy Green Chile Pork Enchiladas

Bake these off until they’re all hot and melty and bubbly.

Cheesy Green Chile Pork Enchiladas

Serve these 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! 🙂

Here’s the printable:

More Enchilada Recipes to Try!

5 from 2 votes

Green Chile Pork Enchiladas

These cheesy green chile Pork Enchiladas make a yummy dinner for tonight or freeze them and enjoy them later!
servings 6 servings
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


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


  • 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.
  • 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.
  • 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 baking dish. Repeat until no filling remains. Pour enchilada sauce overtop the finished rolled and filled tortillas. Top with remaining 1 cup cheddar cheese.
  • 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.
  • Bake 20-30 minutes or until everything is hot and bubbly. Serve hot.


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 🙂 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 🙂

  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

    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 🙂 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

    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

    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. Renee

    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!!

  14. 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?

  15. 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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