These Easy Pork Enchiladas are a yummy treat wrapped in soft tortillas and filled with saucy, shredded pork. Topped with tangy salsa verde, they pack a punch of flavor!
Making them is a breeze! Just fill, roll, and bake. I love to serve them with a dollop of sour cream for that extra creamy goodness. Get ready to enjoy a fiesta on your plate! 🎉
Key Ingredients & Substitutions
Shredded Pork: Leftover roast pork or carnitas are perfect for this dish. If you don’t have these, shredded chicken or even beans for a vegetarian twist work great!
Tortillas: You can use flour or corn tortillas based on your preference. If you’re gluten-free, look for corn tortillas. They add a lovely flavor to the dish.
Salsa Verde: Store-bought salsa verde saves time, but homemade is delicious too! If you’re looking for a milder option, you can blend tomatillos with a bit of lime juice.
Cheese: I always go for Monterey Jack or Chihuahua cheese because they melt beautifully. Try mozzarella or a Mexican blend if those aren’t available.
Cilantro: While cilantro adds freshness, it’s okay to skip it if you’re not a fan. You can replace it with green onions for a different flavor.
How Do I Make Sure My Enchiladas Don’t Fall Apart?
A common challenge is getting the tortillas to hold everything together. Here are my tips to help:
- Warm your tortillas before filling them. This keeps them soft and pliable, preventing cracks.
- Don’t overfill your tortillas; a small amount of filling helps them roll easily.
- Place the seam side down in the baking dish. This keeps them closed while baking.
Following these tips will make it easier to serve your enchiladas without them falling apart!
Easy Pork Enchiladas in Tangy Salsa Verde
Ingredients You’ll Need:
For the Enchiladas:
- 2 cups cooked shredded pork (leftover roast pork or carnitas work well)
- 8-10 small flour or corn tortillas
- 2 cups salsa verde (store-bought or homemade)
- 1 cup shredded Monterey Jack or Chihuahua cheese (divided)
- 1/2 cup chopped white onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional)
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- Salt and pepper to taste
- Sour cream, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to bake in the oven. In total, you’ll need around 35 minutes to have delicious enchiladas ready to serve!
Step-by-Step Instructions:
1. Prepping the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your enchiladas bake evenly and the cheese gets deliciously melty.
2. Sautéing the Aromatics:
In a skillet over medium heat, add the olive oil. Once hot, throw in the chopped onion and minced garlic. Sauté them together until the onion is soft and fragrant, about 3-4 minutes. It’s okay if your kitchen starts to smell amazing!
3. Mixing in the Pork:
Add the cooked shredded pork to the skillet. Then, sprinkle in the ground cumin, optional chili powder, and some salt and pepper. Stir everything together and cook for another 2-3 minutes until the pork is heated through. After that, mix in half of the chopped cilantro and set this delicious mixture aside.
4. Preparing the Tortillas:
To keep the tortillas from breaking, lightly warm them up first. You can microwave them for about 30 seconds or heat them in a skillet on low heat until pliable.
5. Assembling the Enchiladas:
Spread a few tablespoons of salsa verde on the bottom of a 9×13-inch baking dish. Now, take a tortilla, spoon some of the pork mixture down the center, add a sprinkle of shredded cheese, then roll it up tight and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
6. Adding the Toppings:
Once all the enchiladas are in the dish, pour the remaining salsa verde evenly over the top. Finish with the rest of the shredded cheese sprinkled on top.
7. Baking to Perfection:
It’s time to bake! Place the baking dish in the preheated oven and let it bake for about 20-25 minutes, or until the cheese is nice and bubbly. Keep an eye on it to avoid burning, but be ready for some tasty goodness!
8. Final Touches:
Once out of the oven, let it sit for a couple of minutes before serving. Garnish with fresh cilantro, and if you like, add a dollop of sour cream on the side for extra creaminess. Enjoy your homemade Easy Pork Enchiladas in Tangy Salsa Verde!
FAQ for Easy Pork Enchiladas in Tangy Salsa Verde
Can I Use Different Meats for This Recipe?
Absolutely! While shredded pork is ideal, you can easily substitute it with shredded chicken, beef, or even black beans for a vegetarian option. Just adjust the cooking time accordingly if you’re using raw meat!
How Can I Make This Recipe Spicier?
If you love heat, consider adding diced jalapeños or a splash of hot sauce to the pork mixture before assembling the enchiladas. You can also opt for a spicier salsa verde to amp up the flavor!
Can I Prepare the Enchiladas in Advance?
Yes, you can assemble the enchiladas ahead of time! Just cover them with foil and store them in the fridge for up to 24 hours before baking. If baking from cold, you may need to add an extra 5-10 minutes to the cooking time.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply cover with foil and warm in the oven at 350°F (175°C) until heated through, or use the microwave for a quick option!
