We love Mexican food, and these pork enchiladas verdes are an affordable and flavorful way to enjoy some of the best of Mexcian flavor at home!
Likewise, enchiladas made with pork are a very tasty twist on more common beef, chicken, or bean enchiladas. The flavor of pork (richer than chicken but not as strong as beef) goes perfect with the zingy flavor of an enchiladas verdes sauce (green sauce), so we decided to make these pork enchiladas verdes!
When the enchiladas got done baking and we dug in, we were so happy with the results. The meal was packed with flavor, and we think you’ll enjoy it as well.
We are going to answer a few questions you may have about our pork enchiladas verdes because this isn’t the most common recipe. However, if you’ve ever made enchiladas before, it’s a straightforward recipe, and you can skip ahead to the ingredients and get cooking!
What type of pork should I use for my pork enchiladas?
For simplicity and to save time, we’re using ground pork for our pork enchiladas verdes. It cooks fast and is very affordable.
If you want more of the shredded meat texture instead of ground meat, you could cook a pork shoulder and then use the pulled meat for this recipe. You could also used leftover pulled pork.
One more option for this recipe would be to use grilled pork tenderloin that has been chopped into small pieces. You would get some nice crispy bites of meat in your pork enchiladas verdes!
What all goes in the enchiladas filling?
We made a pretty simple filling based on ground pork for our pork enchiladas. It just contains:
- Ground pork
- Taco seasoning
- Salsa verde
We used a store-bought salsa verde to save time, but if you like making your own salsa so you can control the heat and flavor, go ahead. We love this homemade salsa verde recipe for when we have fresh tomatillos!
You can add cooked onion, peppers, or even beans to the filling, and it’s also easy to spice up your enchilada filling, just add a minced jalapeño to the mix. However, since we served this to our 4-year old, we skipped the spicy!
What type of tortillas should I use for my pork enchiladas?
We used flour tortillas because we don’t like corn tortillas (sorry to the purists out there!) but you can use either flour or corn, whichever you prefer.
I like using the 8-inch size of tortilla for enchiladas, because they fit in my baking dishes perfectly. You can use bigger or smaller depending on your peference.
Just make sure to warm whichever tortillas you use prior to dipping them in the sauce to help them stay together while the pork enchiladas bake.
What type of sauce should I use for these pork enchiladas?
We think a verde (green) sauce goes great with the flavor of pork, so we went green. Red sauce would overpower the pork in our opinion, but if you prefer red sauce, you could make these pork enchiladas with red sauce instead.
We used store-bought enchilada sauce, like we did for the salsa. It saves time and tastes great. If you want to make your own homemade enchiladas verdes sauce, try out this recipe!
I think that covers it, but if you have questions about our pork enchiladas verdes, leave us a comment, and we’ll be sure to respond.
We also love hearing from our community about any modifications or tweaks that you made to the recipe while you were cooking at home. Enchiladas can be endlessly customized, so it’s fun to hear what other people do with our base recipes!
Have a great day and we’ll see you soon at Lake Geneva Country Meats!
- 1.5 lb Ground Pork
- 1 Tbsp Vegetable Oil
- 2 Tbsp Taco Seasoning
- 1 cup Salsa Verde
- 1 can Green Enchilada Sauce (19 oz)
- 12 Tortillas (see note above)
- 2 cup Monterey Jack Cheese (shredded – similar cheeses are okay too!)
- Lime Wedges (for serving)
- Cilantro (freshly chopped for serving)
Add the vegetable oil to a large skillet and heat to medium-high heat. Once hot, add the ground pork, and season it with the taco seasoning. Cook until the pork is no longer pink, crumbling while you cook.
When the pork is cooked, mix in the salsa verde, adding more or less based on your taste, and cook until warmed through. Remove from the heat and set aside.
Warm the tortillas by placing 4 at a time on a microwave-safe plate with a slightly damp paper towel covering them and microwaving them for 30 seconds at a time.
While you are warming the tortillas, spread a thin layer of enchilada sauce in the bottom of a 9″ x 13″ (or similar size) baking dish.
Pour the enchilada sauce into a shallow bowl or high-rimmed plate. Dip each warmed tortilla into the sauce, covering each side, then place a spoonful of the pork mixture into the center of each tortilla, along with a sprinkle of cheese.
Tightly wrap each tortilla and place seam side down in the baking dish, repeating until the filling is gone or you have filled your baking dish.
Spread the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese.
Cover the baking dish with foil and bake in an oven preheated to 400ºF for about 20 minutes, until the cheese is melted and bubbly.
Serve your pork enchiladas with fresh cilantro and a squeeze of lime juice.