Pork Enchiladas

Pork Enchiladas

29
STEPHZ2003 0

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

45 m servings 495 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1247 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

29
  1. 34 Ratings

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Most helpful positive review

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

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 thin...

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 thin...

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 r...

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 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 gar...

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 hav...

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 ...

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 (...

This was easy and very good. I liked the tomato soup - it added a sweet flavor. I only put chiles in a few of the tortillas and marked them with a toothpick due to varied tastes in our home.