Recipe by STEPHZ2003
"One of my favorite ways to use up leftover pork."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
shredded cooked pork
1 (10 ounce) can
reduced fat sour cream
1 (4 ounce) can
chopped green chilies
shredded Colby-Monterey Jack cheese
1 (10.75 ounce) can
condensed tomato soup
6 (7 inch)
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!
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...
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.
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!
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 237
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
These saucy beef enchiladas are simple and quick to make.
Quick-and-easy cheese enchiladas are smothered in chili-cheese sauce.
These simple vegetarian enchiladas star spinach and two kinds of cheese.