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.
Servings: 8
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
- 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.