These Easy Pork Enchiladas are packed with tender pork wrapped in soft tortillas and smothered in bright salsa verde. They’re quick to make and bursting with flavor!
Who doesn’t love a good enchilada? I always have leftovers for lunch, which makes me feel like a genius. Just pop them in the microwave, and you’re good to go!
I appreciate how simple these are to whip up. Just fill, roll, and bake—easy peasy! They make a perfect weeknight dinner that the whole family will enjoy.
Key Ingredients & Substitutions
Pork: You can use shredded rotisserie pork for this recipe—it’s quick and already cooked. If you have time, slow-cooked pork shoulder is fantastic. If you’re looking for a lighter option, shredded chicken works well too!
Tortillas: Corn tortillas give an authentic flavor, but flour tortillas are a great alternative if you prefer them. Just remember to warm them up for easier rolling!
Salsa Verde: Using store-bought salsa verde saves time, but homemade is great if you’re feeling adventurous. You can spice it up by adding tomatillos or jalapeños to your homemade version.
Cheese: Monterey Jack is my go-to for its meltiness, but feel free to use mozzarella or even pepper jack if you want a little kick. Vegan cheese options are also available for a dairy-free version!
How Do You Ensure Perfectly Rolled Enchiladas?
Rolling enchiladas can be tricky, but it’s all about warming the tortillas enough. This step makes them pliable and prevents tearing. Here’s how to do it properly:
- Warm tortillas in a dry skillet over low heat for a few seconds on each side or microwave them for about 20 seconds.
- Once warm, place your filling along one edge of the tortilla, and make sure not to overfill—about 1/4 cup is perfect.
- Roll the tortilla tightly from the filled side, tucking it in as you go, and then place it seam side down in the baking dish.
Don’t rush this step! Giving the tortillas some love makes a big difference in how they bake and taste.
Easy Pork Enchiladas in Tangy Salsa Verde
Ingredients You’ll Need:
For the Enchiladas:
- 2 cups cooked shredded pork (rotisserie pork or slow-cooked pork shoulder)
- 8-10 corn or flour tortillas
- 2 cups salsa verde (store-bought or homemade)
- 1 cup shredded Monterey Jack or mozzarella cheese
- 1/2 cup chopped fresh cilantro, plus extra for garnish
- 1/2 cup chopped onion (optional)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
For Serving:
- Sour cream (optional)
- Lime wedges (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 25 minutes of baking time. So, in about 40 minutes, you’ll have a delicious dish ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that your enchiladas will bake perfectly once you assemble them.
2. Cook the Pork Mixture:
In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until they are soft and fragrant—this should take about 3-4 minutes. Then, add the shredded pork to the skillet and stir to blend everything together. Season with a little salt and pepper to enhance the flavor.
3. Combine with Salsa Verde:
Pour about 1/2 cup of salsa verde into the pork mixture and stir well. This adds a nice tangy flavor to your pork. Once combined, remove from heat and set aside.
4. Warm the Tortillas:
Lightly heat the tortillas in a dry skillet over low heat or pop them in the microwave for about 20 seconds. This will make them easier to roll without tearing.
5. Prepare the Baking Dish:
Spread a few tablespoons of salsa verde on the bottom of a baking dish. This helps prevent sticking and adds more flavor!
6. Fill the Tortillas:
Take a tortilla and place about 1/4 cup of the pork mixture onto it. Sprinkle a little chopped cilantro and cheese on top, then roll it tightly. Place the rolled tortilla seam side down in the baking dish. Repeat until all the tortillas are filled and placed in the dish.
7. Add Salsa Verde and Cheese:
Once all enchiladas are in the baking dish, pour the remaining salsa verde evenly over the top. Finish by sprinkling the rest of the shredded cheese on top, making it nice and cheesy!
8. Bake:
Bake the enchiladas uncovered for about 20-25 minutes, or until the cheese is melted and bubbly. The aroma in your kitchen will be amazing!
9. Let Rest and Garnish:
Once they’re out of the oven, let the enchiladas rest for a few minutes. Then, garnish with extra cilantro for a fresh touch!
10. Serve and Enjoy:
Serve your delicious enchiladas with sour cream and lime wedges on the side for extra zing. Enjoy your tangy pork enchiladas with a burst of flavor!
FAQ for Easy Pork Enchiladas in Tangy Salsa Verde
Can I Use Leftover Pork for This Recipe?
Absolutely! Leftover shredded pork from a previous meal is perfect for these enchiladas. Just make sure it’s well-seasoned and warm before using it in the recipe.
What If I Don’t Have Salsa Verde?
No problem! You can use a different type of salsa, such as red salsa or enchilada sauce, for a different flavor profile. If you want to keep it homemade, you can quickly blend tomatillos, green chilies, and lime juice to create a fresh salsa verde substitute!
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover them with foil and warm them in the oven, or microwave them until heated through.
Can I Make These Enchiladas Vegetarian?
Yes! Simply replace the pork with cooked black beans or sautéed vegetables like zucchini, bell peppers, or mushrooms. You can add cheese and the same seasoning for delicious vegetarian enchiladas!
