I am a huge fan of Mexican food. I would probably be happy having Mexican food in one way shape or form 5 days a week. Something about the different spices, the freshness of the tomatoes, the heat, the gooey topping….Now I am really wishing I had something Mexican on the menu for tonight.
I have been making enchiladas for years. When I was growing up, Sunday meant Mexican food. We varied what we had; tacos, burritos, enchiladas, or even smothered burritos. During the football season my mom would have to time dinner during half time of the game we were watching (long before the days of DVR’s). Enchiladas were one of the first things my mom made when my husband (then boyfriend) came over. He loved them. They weren’t something his mom made, but he went home to her and requested them. I remember making them with my husband when we were in college, we liked them so much.
Today I am making pork enchiladas. Usually I make them with chicken, but I had pork in the freezer from a roast we had, so this seemed like a great way to use that up. This is great for leftover pork, chicken, or beef that you have. All would be equally delicious here. Feel free to adjust the heat level to suit what your family likes. Store bought enchilada sauces come in all heat levels these days. I have made my own enchilada sauce many times as well, but this time I was in a hurry and used the canned variety. Enchiladas are great for leftovers as well. I always make more than we need, and then my husbands takes them to work for lunches for a few days.
Pork Enchiladas
Ingredients
- 1 pound cooked pork roast, , shredded
- 1 small onion, , diced
- 4 (10 oz) cans red enchilada sauce
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 2 cups cheddar cheese
- 12 corn tortillas, , warmed
Instructions
- In a pot over medium heat, cook the pork with 1 can of the enchilada sauce, cumin and cayenne. Stir occasionally for 10 minutes.
- Preheat oven to 350 degrees.
- Dump 1 can of enchilada sauce into the bottom of a glass 13 x 9 inch baking dish. One at a time, dip the warm tortillas into the enchilada sauce. Fill with meat, cheese, and onions. Roll tightly, and place seam side down in the baking dish.
- Pour remaining enchilada sauce over the top, sprinkle with any cheese you have left. Cover with foil and bake for 35 minutes or until bubbly and hot.
- Let sit for 5 minutes before serving (the enchiladas will come up much easier)
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Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 501 Total Fat 31g Saturated Fat 14g Trans Fat 0g Unsaturated Fat 14g Cholesterol 108mg Sodium 427mg Carbohydrates 25g Fiber 3g Sugar 2g Protein 30g
Erin S
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Sprigs of Rosemary says
February 27, 2013 at 6:16 amYou’re right . . . enchiladas are a great way to use up some leftover meat. No one will ever know it wasn’t that way to start with! Beautiful enchiladas. Dinner tonight! (With that leftover chicken in the freezer!)
Meagan @ A Zesty Bite says
February 27, 2013 at 9:08 amEnchiladas are a favorite of mine right along with quesadillas. I definitely need meat in mine instead of just plain cheese so these are perfect.
Laura (Tutti Dolci) says
February 27, 2013 at 9:47 amThese enchiladas are making me realize that it’s been far too long since I’ve had any – I’m seriously craving them now!
The Café Sucré Farine says
February 27, 2013 at 11:56 amWe love Mexican too, I just don’t make it enough at home. Can I come for dinner? 🙂
Erin says
February 27, 2013 at 12:00 pmYou are welcome anytime Chris!
Aimee @ ShugarySweets says
February 27, 2013 at 2:33 pmI love all kinds of enchiladas…these look amazing Erin!!
Rachel @ Bakerita says
February 27, 2013 at 5:12 pmThese look delicious! I love Mexican food as well, and these sound absolutely amazing.
sally @ sallys baking addiction says
February 27, 2013 at 5:57 pmok sooo i’m totally sending kevin out to the store tomorrow after work to get some pork so we can make this ASAP. 🙂 I love mexican food! We always go out for mexican on our anniversary lol!
Jen Laceda @ Tartine and Apron Strings says
February 27, 2013 at 9:07 pmOh great. There goes my diet…
Hayley @ The Domestic Rebel says
February 28, 2013 at 9:01 amOhmahgosh, I friggin’ love enchiladas! And Mexican food. And this. And you. LOOOOVE.
Tracey says
February 28, 2013 at 11:54 amI’m with you Erin – I never ever get sick of Mexican food and we eat it quite a bit as a result. I don’t think I’ve ever made enchiladas with pork, I need to put them on the menu!
Lisa {AuthenticSuburbanGourmet} says
February 28, 2013 at 8:22 pmCan’t go wrong with a great enchilada! Yours looks delish! Not too mention I got home from work and still have not had dinner.
Rach says
March 1, 2013 at 6:30 amOh my this is making me hungry just to look at it! I love Mexican food especially when it’s dripping in sauce and cheese! Yum!
Jean says
March 3, 2013 at 5:54 pmThis is right up my alley. I always order pork (carnitas) enchiladas at Mexican restaurants–this sounds so good!
Vince Peluso says
February 12, 2017 at 3:34 pmMade thsee for dinner last night for me, my girlfriend and her brother and girlfriend. I got tons mmms and ahhh from this recipe. Pinning and adding to my monthly meals. Thank you so much!