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A baking dish filled with enchiladas topped with melted cheese, sliced avocado, lime wedges, and jalapeño slices on a light-colored surface.
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Green Chili 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!
Course Dinner
Cuisine Mexican
Keyword pork enchilades
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 1092kcal
Author Katie Cooksey

Ingredients

  • 4 cups pork leftover, shredded
  • 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
  • 24 flour tortillas or corn
US Customary - Metric

Instructions

  • Preheat oven to 350° F. 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.
    A glass bowl containing shredded cheese, mayonnaise, shredded meat, and diced pickles. A tortilla and a jar of additional ingredients are beside the bowl on a white surface.
  • Wet 2-3 paper towels and wring out slightly so they're not dripping wet, but not completely dry either. Open wet paper towels and wrap a stack of tortillas in them. 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.
    A baking dish with melted butter and garlic, a partially visible tortilla, a plate of shredded cheese, and a jar of green salsa on a marble countertop.
  • Take a hot tortilla and spread about 3 tablespoons of filling down the center.
    A flour tortilla with a filling, placed on a wooden board. An additional tortilla is partially visible in the background.
  • 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.
    A rectangular baking dish filled with rolled enchiladas topped with green sauce, placed on a gray surface next to a jar of more green sauce and a bowl of shredded cheese.
  • Bake 20-30 minutes or until everything is hot and bubbly. Serve hot.
    A baking dish filled with enchiladas topped with melted cheese, with a bowl of fresh cilantro leaves and a jar of sauce in the background.

Nutrition

Calories: 1092kcal | Carbohydrates: 60g | Protein: 51g | Fat: 73g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 220mg | Sodium: 1621mg | Potassium: 782mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1896IU | Vitamin C: 5mg | Calcium: 600mg | Iron: 4mg
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