Quick and Easy Pork Enchilada Recipe

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.

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.
• Garnishes: Top fresh cilantro, red onion, tomatoes, chopped jalapeños, and a little sour cream if you’d like. 

Recipe Variations and Customizations

• 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.
• Grains: You could stir in Mexican rice, brown rice, quinoa, or white rice to the pork mixture.
• Heat: You can add heat to these enchiladas by adding hot sauce, green chiles, or habaneros.
• 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.

Tips for the Best Pork Enchiladas

• Prevent Soggy Enchiladas: Drain excess liquid from the pork mixture and avoid over-saturating the tortillas with sauce.
• Roll Tightly: Ensuring the tortillas are snug keeps the filling intact and creates a beautiful presentation.
• Crispy Edges: Bake uncovered for a slightly crisp top layer, adding texture to each bite.

Serving Tips

A variety of side dishes, appetizers, and drinks go so well with these enchiladas. Take your pick! 

• Spanish Cauliflower Rice: A classic side dish with vibrant tomato, garlic, and onion flavors that soak up the enchilada sauce beautifully.
• Black Bean Dip: Creamy beans add a hearty touch and balance the spiced enchiladas.
• Mexican Street Corn Salad (Elote): A grilled corn salad mixed with cotija cheese, lime juice, and chili powder is a crowd-pleasing addition.
• Avocado Salad
• Tortilla Chips with Salsa or Guacamole: Perfect for snacking before or alongside your enchiladas.
• Mexican Coleslaw
• For a refreshing beverage, try my Horchata or this delicious Pomegranate Margarita.

Recipe FAQs

More Delicious Recipes

• BBQ Baked Pork Chops
• Air Fryer Pork Taquitos
• Air Fryer Pork Tenderloin
• Easy Ground Pork Tacos
• Slow Cooker Pork Pozole
• Slow Cooker Cuban Pork Rice Bowls.

This Pork Enchilada Recipe is sure to become a staple in your meal rotation. From the rich, spiced pork to the cheesy, saucy topping, every bite is satisfying and full of flavor. Whether you’re feeding a crowd or stocking your freezer, these enchiladas are a delicious solution for any occasion.

If you try it, please leave me a star rating and comment below, and follow me on Instagram @acedarspoon for more delicious recipes!

Easy Pork Enchilada Recipe

This Easy Pork Enchilada Recipe is the perfect weeknight meal or meal to prep on the weekends for the week ahead. Ground pork is mixed with warm spices, salsa and cheese and added to tortillas. The tortillas are rolled and topped with enchilada sauce and cheese. They are baked until warm and gooey. Top with fresh cilantro, red onion and tomatoes and chopped jalapeños.

No ratings yet

Print Pin

Course: pork

Cuisine: Mexican

Keyword: dinner, dinner recipe, enchiladas, healthy, Mexican

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

8

Author: Julia

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

Cook ModePrevent your screen from going dark

Instructions

• PREHAT THE OVEN: Preheat the oven to 350 degrees F.
• SAUTE GARLIC: Heat the olive oil in a large skillet over medium heat. Add the garlic and onion and sauté for 2 minutes.
• BROWN THE PORK: 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.
• ADD THE CHEESE: Put 1/2 cup cheddar cheese into a small bowl next to the pork mixture.
• ASSEMBLE THE ENCHILADAS: 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.
• ADD SAUCE: 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: 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.