Photo by: James Carrier

Pork Enchiladas

Serve this traditional Mexican enchilada recipe with a side of rice and beans for a satisfying meal.

  • Yield: Makes 4 servings


  • 3 cups slivered (1/4. in. thick) cooked citrus-cumin barbecued pork
  • 1/3 cup minced fresh cilantro
  • 1 none jar (1 lb., 1 3/4 cups) tomatillo salsa
  • 2 cups tomato salsa
  • 1 cup fat-skimmed chicken broth
  • 8 none corn tortillas (6 to 7 in. wide)
  • 2 cups (1/2 lb.) shredded jack cheese
  • none Sour cream (optional)


1. Mix pork, cilantro, and 1/2 cup tomatillo salsa.

2. In a 9- by 13-inch pan, mix tomato salsa and 1/2 cup broth.

3. In an 8- to 10-inch frying pan over medium-high heat, bring remaining 1/2 cup broth to steaming. Remove from heat. Dip 1 tortilla at a time in broth to slightly soften, about 1 second. As softened, lay each tortilla flat and spoon 1/8 of the pork mixture down the center. Sprinkle with about 1 tablespoon cheese, then roll tortilla to enclose filling. Set the enchilada seam down in the 9- by 13-inch pan. Repeat to fill remaining tortillas.

4. Spoon remaining tomatillo salsa over enchiladas, then sprinkle with remaining cheese.

5. Bake in a 400° oven until enchiladas are hot in the center and salsa is bubbling, about 30 minutes. Top portions with sour cream.

Nutritional Information

Amount per serving
  • Calories: 653none
  • Calories from fat: 47%
  • Protein: 47g
  • Fat: 34g
  • Saturated fat: 16g
  • Carbohydrate: 39g
  • Fiber: 2.7g
  • Sodium: 2471mg
  • Cholesterol: 159mg

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Pork Enchiladas Recipe