Roasted Pork Enchiladas
Elevate your dinner table with these irresistible Roasted Pork Enchiladas, a hearty and flavorful dish perfect for family meals or gatherings. Tender, slow-roasted pork shoulder seasoned with fragrant spices like smoked paprika and cumin forms the heart of this recipe, paired with gooey melted cheese and vibrant red enchilada sauce. Wrapped in soft flour tortillas and baked to golden perfection, these enchiladas are a true comfort food delight. With a prep time of just 30 minutes and easy-to-follow steps, this recipe is worth the wait as the pork roasts to juicy, fall-apart tenderness. Garnish with fresh cilantro for a burst of color and serve with creamy sour cream and tangy lime wedges for the ultimate restaurant-quality experience at home. Perfect for satisfying your Tex-Mex cravings, these enchiladas check all the boxes for flavor, tradition, and crowd-pleasing appeal!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 large Yellow onion (diced)
- 1 cup Chicken broth
- 2 cups Red enchilada sauce
- 8 medium Flour tortillas
- 2 cups Shredded Mexican cheese blend
- 0.25 cup Cilantro (chopped)
- 0.5 cup Sour cream (optional, for serving)
- 2 whole Lime wedges (optional, for serving)
Instructions
Preheat your oven to 325°F (165°C).
Rub the pork shoulder with olive oil, garlic powder, ground cumin, smoked paprika, salt, and black pepper.
Place the pork shoulder in a roasting pan, add the diced onion and chicken broth to the pan, and cover tightly with aluminum foil.
Roast the pork in the oven for 3-4 hours or until it is tender and easily shredded with a fork.
Once the pork is done, remove it from the oven and let it rest for 15 minutes. Shred the meat using two forks.
Increase the oven temperature to 375°F (190°C).
Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9x13 inch baking dish.
Lay a tortilla flat, add about 1/4 cup of shredded pork down the center, sprinkle with cheese, and roll it tightly.
Place the rolled tortilla seam-side down in the prepared baking dish and repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them evenly.
Sprinkle the top with the remaining shredded Mexican cheese blend.
Bake the enchiladas in the oven for 20-25 minutes or until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving.
Serve hot with optional sour cream and lime wedges on the side for added flavor.
Nutrition Facts
Calories |
5871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 413.0 g | 529% | |
| Saturated Fat | 177.5 g | 888% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1208 mg | 403% | |
| Sodium | 13472 mg | 586% | |
| Total Carbohydrate | 240.8 g | 88% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 33.8 g | ||
| Protein | 320.1 g | 640% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 4320 mg | 332% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 3919 mg | 83% | |
*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.
