There’s a reason Pork Enchiladas are a certified classic of Mexican cuisine. This recipe uses lean pork for a dish that is both HEALTHY and DELICIOUS for any occasion!
Enchiladas are simple enough. You take some tortillas, fill them with your favorite ingredients, roll them up, and bake them. But within that simple culinary framework is an entire world of possibilities waiting to unfold – or unroll, if we’re talking enchiladas.
Dating back to Aztec times (if not even further than that), enchiladas were a popular dish among natives of the lake region in the Valley of Mexico. Back then, corn tortillas were rolled around small fish, which was often smoked. Today, you’ll most often find enchiladas doused in traditional red or green enchilada sauce – we’re going with red sauce for this recipe, but you’re always welcome to use your own sauce, either homemade or store-bought.
Enchiladas are not a high-wire act of cooking – they’re simple, forgiving for newcomers, and no matter how ugly you make them, they’ll still come out tasting great like pizza. Even the worst versions are usually pretty good, but the real secret is using the best ingredients you can get your hands on. Canned corn and beans will do in a pinch, but taking time to shuck fresh ears of corn or to slow-cook your own beans and pork will make all the difference.
Do I really have to make my own pork?
You can find pre-cooked pulled pork in most grocery stores these days – and if not, feel free to swap out the pulled pork with canned chicken or other meat. But if you’ve got the time and a crockpot, we highly recommend making your own. Why? Two reasons: flavor and price.
Pork butt or pork shoulder, which is the ideal meat for pulled pork, will usually run anywhere from $1-2 per pound at a grocery store. And it’s crazy easy to make. Just sear it on the stove, seal it in the crock pot with whatever seasoning you prefer, let it cook all day, and by dinner time, you’ll have a week’s worth of restaurant-worthy pulled pork for less than $10.
How to Make Ahead and Store?
Enchiladas are easy to make and store in any container, from Tupperware to sandwich bags, which will seal in the freshness. But if you’re feeling lazy or want to make an easy meal prep, you can also wrap them individually in foil and toss them in the oven whenever you’re ready to eat. You can even freeze them and store for months at a time.
Serving Suggestions
This recipe will feed four people comfortably, but it’s also a great meal-prep recipe if you’re looking for something simple, cheap, and healthy for a week’s worth of lunches or dinners. Take the time to slow-cook your own pork in a crockpot, and you’ll find the results are more than worth it, as the flavors of the meat only intensify after a couple days in the fridge.
Pork Enchiladas
Ingredients
- 2 cups packed Pork Carnitas Mexican Pulled Pork or other shredded meat
- 1 tbsp olive oil
- 1 cup black beans or red kidney beans drained
- 1 can 15 oz corn kernels, drained
- 2 cups shredded cheese such as cheddar or Monterey Jack
- 8 tortillas
- 3 cups Enchilada Sauce homemade or store-bought
Instructions
- Preheat your oven to 350°F. This ensures a hot environment for your enchiladas to bake to perfection.
- In a skillet, heat olive oil over high heat. Add the pork and sear until the bottom is crispy, about 1 1/2 minutes. Transfer to a bowl, keeping it moist.
- Combine the pork, corn, beans, 1/2 cup enchilada sauce, and 1/2 cup cheese in the bowl. This is your flavorful enchilada filling.
- Coat the bottom of your baking dish with 1/2 cup of enchilada sauce to prevent sticking and add flavor.
- Fill each tortilla with 1/2 cup of the pork mixture, roll tightly, and place seam-side down in the dish.
- Drench the rolled enchiladas with the remaining sauce, then bake for 10 minutes to meld the flavors.
- Sprinkle the remaining cheese over the enchiladas and bake for another 10-15 minutes until the cheese is bubbly and golden.
- Let the enchiladas rest for 5 minutes before serving, allowing them to set for easier serving.
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