Easy Ground Pork Enchiladas
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
8 people
-
Calories
653 kcal
-
Course
Main Course
-
Cuisine
Mexican
Easy Ground Pork Enchiladas
Report
These easy pork enchiladas are quick to put together, packed with flavor and will be a hit with the whole family!
Share:
Ingredients
For the Filling
- 1.5 lbs ground pork, chicken or beef can be substituted
- 3 cloves garlic, minced
- 1 jalapeño, minced (see note)
- 3 teaspoons cumin, ground
- 2 tablespoons honey
- ½ cup chicken broth
- ¼ cup salsa verde (I use jarred, but you can use homemade!)
For the Sauce
- 2 cups salsa verde, see note
- ½ cup heavy cream
- ½ cup chicken broth
For Assembly and Serving
- 14-16 Corn or flour tortillas, see note
- 3 cups Monterey jack cheese (Cheddar or Colby jack work well, too.)
- 4 scallions, sliced
- ¼ cup fresh cilantro, rough chopped
- 2 limes, cut into wedges
Instructions
For the Filling
- Cook ground pork until almost completely browned, drain any excess grease.
- Add garlic, jalapeno, cumin, and honey. Cook 2-3 minutes.
- Add chicken broth and salsa verde, cook 2-3 minutes.
For the Sauce
- Combine all ingredients, stirring to combine well.
For Assembly and Baking
- Preheat oven to 450°F.
- Spread about ⅓ cup of sauce in the bottom of a 9x13 baking dish.
- If using corn tortillas, lightly char the tortillas (one at a time) on a gas burner or under the broiler (all at the same time), this only takes 1-2 minutes.
- OR If using flour tortillas, microwave all the tortillas together for 30-45 seconds until soft and pliable.
- Dip prepared tortillas in sauce, coating both sides.
- Fill with approximately 2 tablespoons of meat filling and 1 tablespoon of cheese.
- Wrap tightly and place seam side down in the baking dish.
- Repeat until filling is gone. I usually get 14-16 enchiladas from the recipe (see note).
- Pour remaining sauce over the enchiladas, spreading it evenly over all the enchiladas.
- Top with remaining cheese.
- Cover with foil (see note) and bake in preheated oven for 15-20 minutes or until bubbly and the cheese is melted.
- Top with scallions and cilantro and serve with lime wedges.
Notes
- Shredded pork may be used in place of ground pork.
- For more spice, leave the seeds and membranes in the jalapeño or add more!
- I use jarred salsa verde and one 24-ounce jar is enough for this whole recipe. If you have homemade, use it! It will be even better.
- I prefer the charred corn tortillas, but flour tortillas make for faster assembly.
- The number of enchiladas you get will depend on the size tortilla you use. I use small 10-inch tortillas.
- To ensure the cheese doesn't stick to the foil, spray it with non-stick cooking spray before covering the enchiladas.
Nutrition Information
Show Details
Calories
653kcal
(33%)
Carbohydrates
38g
(13%)
Protein
30g
(60%)
Fat
42g
(65%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Cholesterol
116mg
(39%)
Sodium
1262mg
(53%)
Potassium
554mg
(16%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
1079IU
(22%)
Vitamin C
12mg
(13%)
Calcium
435mg
(44%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 653 kcal
% Daily Value*
| Calories | 653kcal | 33% |
| Carbohydrates | 38g | 13% |
| Protein | 30g | 60% |
| Fat | 42g | 65% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 116mg | 39% |
| Sodium | 1262mg | 53% |
| Potassium | 554mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 1079IU | 22% |
| Vitamin C | 12mg | 13% |
| Calcium | 435mg | 44% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
