Pork Enchiladas
Savor the rich, smoky flavors of these irresistibly hearty Pork Enchiladas, a true crowd-pleaser for any dinner table! Tender, slow-simmered pork shoulder is infused with aromatic spices like cumin, chili powder, and paprika, then tucked into soft flour tortillas and baked under a blanket of gooey melted cheddar cheese. The zesty sauce, made with diced tomatoes and green chilies, adds a vibrant kick, while fresh cilantro and optional sour cream provide a refreshing finish. This recipe, perfect for meal prep or feeding a family, balances comfort food indulgence with bold Tex-Mex flair. With just 30 minutes of prep time, let the oven do the work as the flavors meld into a satisfying dish that’s sure to have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 15 ounces Canned diced tomatoes
- 4 ounces Canned green chilies
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 8 large Flour tortillas
- 2 cups Shredded cheddar cheese
- 0.25 cup Chopped fresh cilantro
- Sour cream (optional)
Instructions
Preheat your oven to 375°F (190°C).
Season the pork shoulder with salt and black pepper on all sides.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the pork for 2-3 minutes on each side until browned. Remove and set aside.
In the same pan, add diced onion and sauté for 5 minutes, or until softened.
Add minced garlic and cook for another 1 minute until fragrant.
Stir in chicken broth, canned diced tomatoes, green chilies, chili powder, cumin, and paprika. Mix well.
Return the pork to the pan. Cover and simmer on low heat for about 2 hours, or until the pork is tender and can be easily shredded. Check occasionally and add more broth if needed.
Once cooked, remove the pork and shred it with two forks. Return the shredded pork to the pan and mix well with the sauce.
Place a spoonful of the pork mixture in the center of each tortilla and roll tightly. Arrange the rolled tortillas seam-side down in a greased 9x13-inch baking dish.
Pour any remaining sauce over the enchiladas, covering them evenly.
Sprinkle shredded cheddar cheese generously over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro and serve hot. Add a dollop of sour cream if desired.
Nutrition Facts
Calories |
4382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.4 g | 320% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 1066 mg | 355% | |
| Sodium | 8449 mg | 367% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 23.4 g | ||
| Protein | 310.5 g | 621% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2705 mg | 208% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 5077 mg | 108% | |
*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.
