Easy Shredded Beef or Pork Enchiladas
Transform your weeknight dinner routine with these Easy Shredded Beef or Pork Enchiladas, a hearty crowd-pleaser packed with bold flavors and hassle-free preparation. Made with tender, seasoned shredded beef or pork, melty cheddar cheese, and a rich, tangy enchilada sauce, this recipe is a celebration of Tex-Mex comfort food. Wrapped in soft tortillas and baked to perfection, these enchiladas boast a bubbly, golden cheesy topping that’s impossible to resist. Ready in under an hour and customizable with your choice of tortillas and optional garnishes like fresh cilantro and sour cream, this dish promises a satisfying, restaurant-quality meal that’s simple enough for any night of the week. Perfect for family dinners, potlucks, or meal prep, these enchiladas are your go-to recipe for effortless Mexican-inspired cuisine.
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Recipe Information
Ingredients
- 3 cups Shredded beef or pork (cooked)
- 2 cups Enchilada sauce
- 2 cups Shredded cheddar cheese
- 10 pieces Small flour or corn tortillas
- 0.5 cup Onion (finely diced)
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 1 tablespoon Olive oil (for greasing the baking dish)
- 0.25 cup Fresh cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the shredded beef or pork with 1/2 cup of enchilada sauce, garlic powder, and cumin. Mix until evenly coated.
Prepare a 9x13-inch baking dish by greasing it lightly with olive oil.
Lay out a tortilla and spread approximately 1/4 cup of the shredded meat mixture down the center. Sprinkle with a small amount of shredded cheese and diced onion.
Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well-coated.
Sprinkle the remaining shredded cheese on top of the enchiladas.
Cover the baking dish with aluminum foil and bake for 15 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Once baked, let the enchiladas cool for 5 minutes before serving.
Garnish with fresh cilantro and serve with sour cream if desired.
Nutrition Facts
Calories |
4442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.3 g | 367% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 927 mg | 309% | |
| Sodium | 6817 mg | 296% | |
| Total Carbohydrate | 198.7 g | 72% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 16.7 g | ||
| Protein | 270.2 g | 540% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2380 mg | 183% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 3850 mg | 82% | |
*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.
