Shredded Pork Enchiladas
Indulge in the rich, smoky flavors of these irresistible Shredded Pork Enchiladas, a true celebration of classic Mexican comfort food! Tender, slow-cooked pork shoulder is seasoned with a blend of smoked paprika, cumin, and garlic, then simmered to perfection until it's fall-apart tender. Rolled in warmed corn tortillas, the juicy shredded pork is paired with melted cheddar and Monterey Jack cheeses, all smothered in savory red enchilada sauce. Baked until golden and bubbly, these enchiladas are finished with fresh cilantro and lime wedges for a burst of brightness. Perfect for family dinners or festive gatherings, this satisfying dish combines bold, mouthwatering flavors with easy-to-follow steps. Whether you're craving a hearty main course or looking to impress guests, these Shredded Pork Enchiladas deliver every time!
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless)
- 2 tbsp Olive oil
- 1.5 tsp Salt
- 1 tsp Ground black pepper
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 4 cloves Garlic cloves (minced)
- 2 cups Chicken broth
- 2 cups Enchilada sauce (red)
- 12 pieces Corn tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.25 cup Cilantro (chopped, for garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the pork shoulder with salt, black pepper, cumin, and smoked paprika.
Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Remove the pork and set aside.
In the same pot, lower the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.
Return the pork to the pot and pour in the chicken broth. Bring the mixture to a gentle simmer, cover the pot, and cook for 2.5 to 3 hours on low heat, or until the pork is tender and easily shredded with a fork.
Once the pork is cooked, remove it from the pot and shred it using two forks. Reserve 1/4 cup of the cooking liquid to keep the pork moist.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick spray or a light coating of olive oil.
Spread 1/2 cup of enchilada sauce on the bottom of the baking dish.
Warm the corn tortillas in a dry skillet or in the microwave wrapped in a damp paper towel to make them pliable.
Fill each tortilla with a portion of the shredded pork and a sprinkle of cheddar cheese. Roll them tightly and place seam-side down in the baking dish.
Once all tortillas are filled and arranged in the dish, pour the remaining 1.5 cups of enchilada sauce evenly over the top.
Sprinkle the top with the remaining cheddar cheese and Monterey Jack cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with chopped cilantro and serve with lime wedges, if desired.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 2.3 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 500 mg | 38% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 771 mg | 16% | |
*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.
