Pork Enchiladas Recipe

Pork Enchiladas Recipe

Photos of Pork Enchiladas Recipe


Don't let those leftovers go to waste and make these pork enchiladas instead. This is an easy baked dish that's perfect for busy weeknights.

Prep: 15 mins
Cook: 30 mins
Total: 45 mins


  • 2 cup cooked pork, shredded
  • 10 fl oz enchilada sauce, 1 can
  • ½ tsp onion powder
  • 1 cup reduced fat sour cream
  • 4 fl oz green chilies, 1 can, chopped
  • 2 cup colby-monterey jack cheese, shredded
  • 10¾ fl oz tomato soup, 1 can, condensed
  • ¼ tsp garlic powder
  • ½ tsp ground cumin
  • 6 flour tortillas, (7 inch)


  1. Preheat an oven to 350 degrees F.

  2. Combine cooked pork, enchilada sauce, onion powder, half cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining sour cream, garlic powder, and cumin.

  3. Pour a thin layer of the tomato soup mixture into a 9x13-inch baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish.

  4. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.

  5. Bake in preheated oven until hot and bubbly. This will take about 30 minutes.


  • Sugar: 10g
  • :
  • Calcium: 405mg
  • Calories: 482kcal
  • Carbohydrates: 33g
  • Cholesterol: 96mg
  • Fat: 27g
  • Fiber: 3g
  • Iron: 3mg
  • Monounsaturated Fat: 9g
  • Polyunsaturated Fat: 2g
  • Potassium: 643mg
  • Protein: 27g
  • Saturated Fat: 14g
  • Sodium: 1226mg
  • Vitamin A: 1105IU
  • Vitamin C: 11mg
Nutrition Disclaimer
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