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This Pork Enchilada Recipe combines bold flavors, simple steps, and versatile ingredients to create a meal your family will ask for again and again. Spiced ground pork, melty cheese, and zesty enchilada sauce are wrapped in tortillas and baked to golden perfection. Whether you’re meal prepping for the week or serving up a crowd-pleasing, delicious dinner, these enchiladas are a must-try.
Enchiladas are a favorite in my house (as you can see from the many recipes I have on my blog: Chicken Enchiladas, Beef Enchiladas, Beef Enchilada Casserole, One Pot Chicken Enchilada Pasta or Vegetarian Enchiladas). There’s something so comforting about sitting down to a plate of enchiladas topped with all your favorite toppings. I especially love how easy they are to meal-prep for the week ahead—and they make the best leftovers.
This easy pork enchilada recipe is all about simplicity and flavor. The filling features ground pork, which is packed with protein and incredibly satisfying. You can easily make these your own by adding black beans, pinto beans, or even red beans, adjusting the spice level, or switching up the enchilada sauce with options like green sauce or mole.
For a little extra kick, I like to sprinkle in smoked paprika, chipotle chili powder, or Mexican oregano. No matter how you make them, these enchiladas are a delicious, whole family-approved dinner you’ll be looking forward to eating again the next day!
Why You Will Love These Enchiladas
- Quick and Easy: These enchiladas come together in under 45 minutes—cook the pork, fill the tortillas, assemble, and bake.
- High in Protein: With 22–24 grams of protein per 3-ounce serving, pork is a satisfying and nourishing choice.
- Perfect for Meal Prep: Make a big batch, portion into containers, and reheat for quick, delicious meals all week long.
Ingredients You’ll Need
- Tortillas: Soft flour tortillas hold up well and are easy to work with, but corn tortillas are a great gluten-free alternative if handled carefully.
- Ground Pork: Ground pork cooks quickly and adds rich flavor. You could also use this pulled pork recipe in place of ground pork. This is also a great way to use leftover pork from another dinner recipe.
- Onion and Garlic: Sweet or red onion is used in this recipe but you don’t have to. I also added garlic for flavor but once again not necessary if you want to skip that.
- Spices: A mix of cumin, chili powder, paprika, cayenne, and oregano gives the pork a flavorful, smoky kick.
- Salsa: Adds a bright, tangy flavor to the pork mixture. Choose a thick salsa to avoid soggy enchiladas. You could use this Homemade Salsa or Salsa Verde.
- Enchilada Sauce: You can make a homemade enchilada sauce or use your favorite store-bought enchilada sauce. You can use red or green enchilada sauce, whichever you prefer.
- Cheese: A mix of cheddar and mozzarella or pepper jack melts beautifully. You can also try queso fresco or Monterey Jack.
Recipe Variations
- Beans: Beans can be a nice addition to the meat mixture. Try black beans, refried beans, red beans, pinto beans, or white beans. I would make sure to drain the beans.
- Vegetables: You can add other vegetables to the pork mixture like corn, bell peppers, poblanos, jalapeños, zucchini, or mushrooms.
- Spices: Other spices that would work in this dish are Mexican oregano, crushed red pepper, chipotle chili powder, smoked paprika, or coriander.
- Sauce: I used a red enchilada sauce but you could use a green sauce or even a mole.
- Cheese: Other melted cheese options that work are queso fresco, cotija cheese, or Monterey jack cheese.
- Toppings: The toppings are always my favorite finishing touch on these delicious enchiladas. Some good options are avocado, green onions, cilantro, diced tomatoes, diced red onion, jalapeños, pickled red onion, quick picked vegetables, curtido, Jalapeños coleslaw or this cowboy caviar.
How to Make This Pork Enchilada Recipe
Preheat the oven to 350 degrees F.
Step 1: Heat Skillet. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion and sauté for 2 minutes.
Step 2: Cook the Meat. Add the ground pork, cumin, chili powder, oregano, paprika, and cayenne pepper and cook until the pork is browned.
Step 3: Add Salsa. Add the salsa and mix well. Drain any excess juices. Spray a 9 x 13 baking dish with non-stick cooking spray and set aside. Put 1/2 cup cheddar cheese into a small bowl next to the pork mixture.
Step 4: Assemble the Enchiladas. Place tortillas on a large plate. Using a spoon place 2 tablespoons of the pork mixture into the center of each tortilla then sprinkle with a small amount of the cheese and roll it until closed.
Step 5: Place in Baking Dish. Place seam side down in the dish in a casserole dish. Continue to do all of the tortillas laying them side by side in a large baking dish.
Step 6: Add Enchilada Sauce and Cheese. Slowly pour the enchilada sauce over the tortillas followed by sprinkling the remaining 1/2 cup cheddar cheese and the 1 cup mozzarella or pepper jack cheese.
Step 7: Bake Enchiladas. Bake uncovered for 20 minutes or until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Remove and let cool for 5 minutes.
Step 8: Garnish and Serve. Add your favorite toppings and serve warm.
Storage Tips
- Storage: Store leftover enchiladas in an airtight container for up to 3 days. Reheat in the microwave or oven until heated through. Store at remaining sauce in an airtight container for up to a week.
- Freezing: Wrap unbaked enchiladas tightly in aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- Make-Ahead: Assemble the enchiladas and refrigerate without the sauce and cheese for up to 3 days. When ready to bake, add sauce and cheese and cook as directed.
Recipe FAQs
Soggy enchiladas can result from too much sauce or a watery filling. Ensure you drain the pork mixture and use just enough sauce to coat the tortillas lightly.
Yes! Corn tortillas are traditional but may need gentle warming to prevent cracking during assembly.
Reheat in the oven at 350°F for about 15 minutes for the best texture. The microwave works for a quicker option but may make the tortillas softer.
More Pork Recipes
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Easy Pork Enchilada Recipe
Ingredients
- 8 – 10- inch flour tortillas
- 2 tablespoons olive oil
- 1 cup sweet onion or red onion, diced
- 2 garlic cloves, minced
- 1 pound of ground pork, cooked and drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper {optional}
- 3 tablespoons salsa
- 1 cup sharp cheddar cheese, shredded {divided in half}
- 1 cup mozzarella or pepper jack cheese, shredded
- 2 cups enchilada sauce
- Fresh cilantro, chopped for garnish
- Red onion, diced for garnish
- Fresh tomato, chopped for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and onion and sauté for 2 minutes.
- Add the ground pork, cumin, chili powder, oregano, paprika and cayenne pepper and cook until the pork is browned. Add the salsa and mix well. Drain any excess juices.
- Spray a 9 x 13 baking dish with non-stick spray and set aside.
- Put 1/2 cup cheddar cheese into a small bowl next to the pork mixture.
- Place tortillas on a large plate. Using a spoon place 2 tablespoons of the pork mixture into the center of the tortilla then sprinkle with a small amount of the cheese and roll it until closed. Place seem side down in the dish. Continue to do all of the tortillas laying them side by side in a large baking dish.
- Slowly pour the enchilada sauce over the tortillas followed by sprinkling the remaining 1/2 cup cheddar cheese and the 1 cup mozzarella or pepper jack cheese.
- Bake uncovered for 20 minutes or until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Remove and let cool for 5 minutes.
- Garnish with cilantro, red onion and diced tomatoes.
Notes
- Storage: Leftover enchiladas can be kept in a sealed container and refrigerated for up to 3 days or frozen for up to 3 months.
- Make-ahead: If you want to make enchiladas ahead of time you can assemble the enchiladas without adding the enchilada sauce and cheese. Wrap the pan with foil and you can keep them in the refrigerator for up to 3 days. When you are ready to make the enchiladas add the sauce and cheese and bake. You also can freeze the prepared enchiladas for up to 3 days, thaw for 24 hours in the refrigerator and then bake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We loved this recipe! Very easy to make; had all the ingredients on hand. I stirrred in about 4 oz room temp cream cheese to the filling. Otherwise, recipe worked very well. Will make again.
I am so glad that you like it! Love the idea of adding cream cheese to make it creamier.
My family loved this!
I am so glad you guys liked this one!
This Easy Pork Enchilada Recipe is a game-changer for weeknight meals! The detailed instructions make it simple to create a flavorful and satisfying dish. I appreciate how versatile the recipe is, allowing for personalization with different beans, spices, and sauce options.
The emphasis on the benefits of pork, packed with protein, adds a nutritional aspect to the meal. The clear steps for assembling and baking make it a hassle-free process, perfect for busy schedules. I also like the practical tips on avoiding soggy enchiladas, addressing common concerns and ensuring a delightful outcome.
Glad you found it helpful. Thank you!