Pork Enchiladas Recipe - Allrecipes.com
Pork Enchiladas Recipe
  • READY IN 45 mins

Pork Enchiladas

Recipe by  

"One of my favorite ways to use up leftover pork."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
  3. Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
  4. Bake in preheated oven until hot and bubbly, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2009

Best enchiladas I have ever made! I too added onions and since I had a little more than 2cups of pork I added the entire can of enchilada sauce 19oz. To me it made it even better. A total hit!

 
Most Helpful Critical Review
Sep 29, 2009

I'm disappointed in myself for even picking this recipe out. I should've known better. The color and texture was off. The flavor was far from mexican. The tomatoes soup part really threw things off. It was also an extremely unhealth dish. I have learned a huge lesson here...

 
Nov 11, 2010

This is a good base recipe that I played with an made my own. For more flavor, I used my own slow cooked mexican-style pork and my own enchilada sauce. I think the tomato soup was just.....not right for us. I should have went with my gut and used all enchilada sauce.

 
Aug 04, 2009

I didn't even know I liked enchiladas until I made this with left over BBQ pulled pork. It was wonderful! I added some onions, but followed everything else and it was great! Can't wait to have again tomorrow!

 
Apr 02, 2012

I followed some suggestions and used enchilada sauce in place of the tomato soup and it was excellent. a great way to use up leftover pork roast and make it seem like an entirely different meal.

 
Jun 27, 2011

Skipped the tomato soup completely; used all enchilada sauce instead. Doubled all the spices. Used jalapenos instead of green chilis. Served it with hot salsa on top. Worth trying again. I haven't ever made enchiladas before, so this was a learning experience. Good, although I don't have much to compare it to yet.

 
May 17, 2011

I would have rated this a five if I hadn't changed it because I had to be creative with what I had on hand. I used meat from leftover chicken and pork barbecue, fresh diced onions and minced garlic, substituted the green chiles and condensed soup with a can of diced tomatoes with green chiles and added a tablespoon of taco seasoning in place of the cumin. I didn't have tortillas but I did have Flatout brand spinach flat bread and it was delish!

 
Mar 25, 2010

Used pepper jack cheese instead of chilies and Colby-Monterey jack cheese which turned out to be quite hot so added Cheddar on the top to cool it down and a bit more tomato soup and sour cream (1 full 16 oz tub) and 1 1/2 cans of tomato soup. It was a bit much but it at least covered for 4 servings. Served with Spanish rice.

 

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Nutrition

  • Calories
  • 495 kcal
  • 25%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 32.5 g
  • 65%
  • Sodium
  • 1247 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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