Cheese Pork Enchiladas
Turn your dinner table into a fiesta with these irresistible Cheese Pork Enchiladas, a comforting dish loaded with tender, slow-cooked pork shoulder, gooey melted cheese, and zesty red enchilada sauce. Each enchilada is filled with a delicious mix of shredded pork, diced onion, and a savory blend of cheddar and Monterey Jack cheeses, all wrapped in soft corn tortillas and baked to golden, bubbly perfection. The recipe features a simple, flavor-packed pork preparation with garlic powder, chicken broth, and a beautiful sear, ensuring juicy, fall-apart meat in every bite. Finished with fresh cilantro, tangy sour cream, and a squeeze of lime, these enchiladas are perfect for weeknight dinners or casual gatherings. Ready in just over two hours and serving six, this Mexican-inspired favorite is sure to become a go-to comfort food in your home!
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Recipe Information
Ingredients
- 2 lbs Pork shoulder
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 2 tbsp Vegetable oil
- 1.5 cups Chicken broth
- 2 cups Red enchilada sauce
- 12 pieces Corn tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Diced onion
- 0.25 cup Chopped fresh cilantro
- 0.5 cup Sour cream
- 4 pieces Lime wedges
Instructions
Preheat your oven to 375°F (190°C).
Season the pork shoulder evenly with salt, black pepper, and garlic powder.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the pork on all sides until browned, about 5-7 minutes.
Add the chicken broth to the skillet, cover, and simmer over low heat. Let the pork cook for 1.5 hours or until it is tender and easily shredded.
Once cooked, remove the pork from the skillet and shred it using two forks. Set aside.
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Spread about 1/2 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
Assemble the enchiladas by placing a portion of shredded pork, a sprinkle of diced onion, and a mix of cheddar and Monterey Jack cheese in the center of each tortilla. Roll them up tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped fresh cilantro.
Serve the enchiladas with a dollop of sour cream and lime wedges on the side. Enjoy!
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1771 mg | 77% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 5.5 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 502 mg | 39% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
