Deliciously Classic Pork Enchiladas

Deliciously Classic Pork Enchiladas


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These pork enchiladas will be a great family meal. Bring this mixed American and Spanish styled recipe to your dinner table.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

3-5 servings


  • one 12-oz. package refrigerated shredded carnitas
  • 12 corn tortillas
  • 2 Tbs. canola oil
  • 1 1/2 jars salsa verde
  • 1 1/2 C. sour cream
  • 1 C. grated Romano cheese
  • 1 C. mixed greens, thinly sliced
  • 1 C. frozen roasted corn, thawed
  • 1/4 C. cilantro, chopped
  • 11/2 lb. ground or bulk pork chorizo
  • 1 pkg. shredded cheddar cheese
  • 1 can olives, sliced or chopped
  • 2 tomatoes, chopped
  • 1 lg. can Las Palmas enchilada sauce
  • 1 pkg. yellow corn tortillas
  • 1 lg. stock or soup pot
  • 1/4 C. cilantro, chopped
  • 1 lg. skillet
  • 1 lg. square baking pan
  • 1-2 sheets of aluminum foil
  • ladle
  • 1-2 spatulas

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  1. Place chorizo in separate frying pans and cook until slightly browned.

  2. Drain the fat and set aside in a separate bowl.

  3. In a large skillet, place 1/3 cup of vegetable oil and heat on high just until the oil ripples then turn the heat down to medium.

  4. In a stock or soup pot, add the enchilada sauce heat at medium heat.

  5. Place a tortilla in the oil and heat just until it is bendable

  6. Drain the excess oil from the tortilla and place into the sauce covering it until it is coated.

  7. Remove from the sauce and stack the tortillas on a plate repeating this process until you have 4 or 5 on the plate.

  8. In a tray or cookie sheet with raised ends, place the tortilla and fill with your meat, cheese, olives, tomato, cilantro and then roll it up side over side placing the crease underneath. Repeat this process until you have filled the tray.

  9. Once you have filled the tray, then ladle some enchilada sauce from the pot onto the top of your enchiladas and sprinkle with cheese.

  10. Cover them with foil and place in a preheated oven for 15-20 minutes at 400 degrees.

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