Green Chili Pork Enchiladas
User Reviews
4.9
Green Chili Pork Enchiladas
Description
This recipe combines leftover shredded pork with two types of cheese, diced green chiles, and sour cream to create a creamy and flavorful filling. Melted butter is stirred in for added moisture and richness. Corn or flour tortillas are softened by heating wrapped in damp paper towels to prevent tearing during rolling.
Each warm tortilla is filled with the pork and cheese mixture, rolled tightly, and placed seam-side down into a baking dish with a layer of green enchilada sauce at the bottom. Once all enchiladas are assembled, the remaining enchilada sauce is poured over the top and topped with additional cheddar cheese. Baking at 350°F until hot and bubbly allows the cheeses to melt fully and flavors to blend.
The enchiladas have a creamy texture from sour cream and cheese, combined with tender pork and a mildly spicy punch from the green chile sauce and diced chiles. This dish is suitable as a comforting dinner or meal for feeding a group, offering layered flavors in every bite.
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
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.
- 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.
- 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.
- Bake 20-30 minutes or until everything is hot and bubbly. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1092 kcal
% Daily Value*
| Calories | 1092kcal | 55% |
| Carbohydrates | 60g | 20% |
| Protein | 51g | 102% |
| Fat | 73g | 112% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 220mg | 73% |
| Sodium | 1621mg | 68% |
| Potassium | 782mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 1896IU | 38% |
| Vitamin C | 5mg | 6% |
| Calcium | 600mg | 60% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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