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If you’re craving something cheesy, spicy, and downright comforting, these Green Chili Pork Enchiladas are about to be your new favorite weeknight dinner. Juicy shredded pork, melty cheese, and green chiles get wrapped in warm tortillas, smothered in enchilada sauce, and baked to bubbly perfection. Similar to my Sour Cream Chicken Enchiladas but made with pork and green chili enchilada sauce. It’s a simple, flavor-packed meal that’ll have the whole family asking for seconds.
Why You’ll Love These Green Chili Pork Enchiladas
One of my favorite recipes, these enchiladas are full of porky cheesy green chile-y goodness. Got leftover pork from the weekend? Toss it into this easy enchilada recipe for a delicious way to repurpose it. Also, this recipe makes about 24 enchiladas or 2 pans worth. So I stuck one into the oven and one in the freezer for later. Enchiladas make great freezer meals! Anyways, make sure you head to the store to pick up a pork roast to get these on your dinner table tonight. They are worth the time and everyone will love them!
Ingredients Needed for Green Chili Pork Enchiladas
You don’t need much to make these amazing Pork Enchiladas, which makes them perfect as a weeknight meal. Here’s what you’ll need:
- Pork – I used leftovers from my smoked pork shoulder roast recipe but you can use leftovers from a different pork recipe or get some store-bought shredded pork. Try my Mexican Shredded Pork recipe or Traditional Carnitas recipe. Any of these will go well with with these enchiladas.
- Cheddar + Mozzarella Cheese – two types of cheese that go in the filling and top the whole dish.
- Green Chiles – I love using these in the filling to give these enchiladas flavor and a little bit of heat.
- Sour Cream – creamy goodness, this helps bring all the ingredients together while adding its tangy flavor.
- Butter – the butter adds a whole lot more goodness. Optional but highly recommended.
- Green Enchilada Sauce – you can either use green or red enchilada sauce but I like using the green kind since the filling has green chiles.
- Corn Tortillas – I used white corn tortillas, but yellow corn works too!
Variations
- Slow Cooker Pulled Pork – Use slow cooker pork for extra tenderness.
- Flour tortillas – Swap out corn for flour tortillas if you prefer a softer texture.
- Green Salsa – Add salsa verde for an extra tangy kick.
- Low-carb tortillas – Substitute low-carb tortillas for a lighter version.
- Cheese blend – Use Monterey Jack Cheese or a Mexican cheese blend for a more flavorful, cheesy enchilada.
- Pork shoulder – If you don’t have leftover pork, cook a pork shoulder and shred it.
- Other Meat– Pulled chicken or ground pork are great alternatives.
How to make Green Chili Pork Enchiladas
For full details, including ingredient measurements, see the printable recipe card down below. Here are my step by step instructions for making these Pork Enchiladas:
1. Preheat Oven + Make the Filling
Preheat oven to 350° F. Spray 2 large baking dishes (9×13) with nonstick cooking spray. In a large bowl, mix together the shredded pork, 2 cups cheddar cheese, mozzarella cheese, diced green chiles, and sour cream.
2. Melt Butter
Pour melted butter over the pork mixture and mix to combine. Set aside.
3. Heat + Soften Tortillas
Wet 2-3 paper towels and wring out slightly so it’s not dripping wet, but not completely dry either. Open the wet paper towel and wrap a stack of corn tortillas in the paper towels. Microwave 1-2 minutes or until tortillas are hot and pliable.
4. Fill + Roll Pork Enchiladas
While tortillas are being warmed, spread about 1/2 cup enchilada sauce into the bottom of the pan. Take a hot tortilla and spread about 3 tablespoons of filling down the center. Roll tortilla into a tight enchilada and place into a baking dish, seam side down. Repeat until no filling remains.
5. Top with Enchilada Sauce + Cheese
Pour green sauce over top of the finished rolled and filled tortillas. Top with remaining cheddar cheese.
6. Bake + Serve!
Bake 20-30 minutes until everything is hot and bubbly. Serve hot. Add some green onions or fresh cilantro as a garnish for extra flavor.
Pro Tip: Cover baking dish with foil if the cheese starts browning too quickly.
Storage + Make Ahead Directions
Store any leftover pork enchiladas in the fridge, covered, for up to 2 days. Enchiladas are kinda tricky to store because the sauce can make the tortillas mushy so try to enjoy them sooner rather than later.
Freezing Instructions
Or if you want to save pork enchiladas for even longer, freeze them! You can do this either baked or unbaked although I’ve had better luck freezing unbaked (aka without enchilada sauce). Store in a freezer-safe container for up to 3 months. Then when you are ready to reheat or bake, pour the enchilada sauce over it all (if there isn’t some already) and bake until heated through!
Make Ahead (uncooked) Directions
Assemble everything a day in advance, cover, and refrigerate until you’re ready to bake.
What To Serve With Enchiladas
To round out this meal serve Green Chili Pork Enchiladas with:
Love Enchiladas? More Delicious Recipes to Try!
These Green Chili Pork Enchiladas are perfect for weeknights when you need something fast, flavorful, and satisfying. Plus, it’s a great way to use up any leftover pork roast or shredded meat you’ve got hanging around! Enjoy this one, guys! We sure did! 🙂 The printable recipe card is below.
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Green Chili Pork Enchiladas
These cheesy green chile Pork Enchiladas make a yummy weeknight dinner or make them ahead of time and freeze for a later date!
Nutrition
Calories: 1092kcal | Carbohydrates: 60g | Protein: 51g | Fat: 73g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 220mg | Sodium: 1621mg | Potassium: 782mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1896IU | Vitamin C: 5mg | Calcium: 600mg | Iron: 4mg
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