pork enchilada recipe
The Best pork enchilada recipe
One of the best parts is how adaptable they are. You can make them with a classic red sauce or a lighter green, and the toppings are always up for customization—extra cheese, fresh cilantro, a sprinkle of jalapeños, or even a drizzle of sour cream. They’re also surprisingly balanced in a way that makes them feel indulgent without being heavy. The protein from the pork keeps things satisfying, and the whole dish is packed with flavor without relying on excessive calories. Plus, it’s a great way to use up leftover rice or beans if you’re meal prepping, making leftovers even easier to toss together for another meal. Whether you’re feeding a family or just treating yourself to a comforting meal, these enchiladas are a reliable choice.
Classic Pork Enchiladas with Homemade Sauce
A comforting dish featuring tender pork rolled in warm tortillas, smothered in rich tomato-based sauce, and topped with melted cheese. Perfect for a family meal or game night.
🥘Ingredients
- 2 lbs boneless pork shoulder
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups all-purpose flour
- 1 tsp salt
- 1/4 cup ice water
- 2 cups tomato sauce
- 1 (15 oz) can diced tomatoes
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp tomato paste
- 12 small flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream (optional)
- 1/4 cup chopped green onions
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, combine flour, salt, and ice water. Mix until a soft dough forms. Divide dough into 12 equal pieces and roll each into a thin tortilla. -
2
In a skillet, heat olive oil over medium heat. Add diced onion and cook until softened (5 mins). Stir in minced garlic and cook for 1 minute. Remove from heat. -
3
In a pot, combine pork shoulder, cumin, paprika, oregano, garlic powder, salt, and pepper. Brown pork in batches over medium-high heat for 5–6 minutes per batch. Shred with forks once cooked through. -
4
In a large pot, combine tomato sauce, diced tomatoes, onion mixture, chili powder, cayenne, salt, pepper, and tomato paste. Simmer for 15 minutes until thickened. -
5
Preheat oven to 375°F. Fill a 9×13-inch baking dish halfway with sauce. Lay tortillas flat, brush lightly with sauce, and fill each with 1/2 cup pork. Roll tightly and place seam-side down in the dish. Cover with remaining sauce. -
6
Sprinkle cheese evenly over the top. Bake uncovered for 20 minutes. Remove from oven, top with remaining cheese, and broil for 2–3 minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Cutting board
- Sharp knife
- Pot with lid
- Skillet
- Baking dish (9×13 inches)
- Rolling pin (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pork Enchiladas with Homemade Sauce Works
❓ Frequently Asked Questions About Pork Enchiladas with Sauce
1. What is the best way to ensure the pork filling is tender and flavorful?
Use a mix of ground pork and diced pork shoulder or pork loin for a richer texture. Brown the pork in batches over medium-high heat, breaking it apart with a spoon, and then season with salt, pepper, and a splash of beef broth. Add a bit of cumin, smoked paprika, and garlic powder, then simmer until the meat is fork-tender.
2. Can I substitute a different type of cheese for the melted cheese layer?
Yes, you can swap out shredded cheddar for Monterey Jack, pepper jack, or even a blend of mild cheeses like Colby or Havarti. For extra richness, add a sprinkle of mozzarella before baking. Avoid overly sharp cheeses like blue cheese unless you prefer a stronger flavor.
3. How do I prevent the enchiladas from getting soggy?
To keep them crispy, bake the enchiladas on a lined baking sheet rather than a skillet. Preheat the oven to 375°F (190°C) and place the filled tortillas seam-side down on the sheet. Cover loosely with foil for the first 10 minutes, then uncover and bake until the cheese is bubbly and the edges are golden.
4. What can I use instead of store-bought enchilada sauce?
Make your own by simmering a can of crushed tomatoes with onion, garlic, cumin, chili powder, and a pinch of oregano. For a smokier flavor, add a dash of liquid smoke or a chipotle pepper. If you’re short on time, use a mild tomato-based sauce with a little extra cumin and a pinch of cayenne for heat.
5. How should I store leftovers, and how long will they keep?
Let the enchiladas cool completely, then store them in an airtight container in the fridge for up to 4 days. Reheat gently in a 350°F (175°C) oven until warmed through. For longer storage, freeze the enchiladas in a single layer on a tray before transferring to a bag—thaw overnight in the fridge before reheating.
