We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Green Chile Pork Enchiladas

Looking for a spicy casserole dinner using Old El Paso® Green Chiles and Enchilada Sauce? Then check out this delicious enchilada that's filled with pork- perfect if you love Mexican cuisine.

(0)
(0)
Save and Share
  • prep time 20 min
  • total time 3 hr 50 min
  • ingredients 13
  • servings 8
 

Ingredients

1
(2-lb.) boneless pork shoulder roast
1/2
teaspoon garlic salt
1/2
teaspoon cumin
1/2
teaspoon dried oregano leaves
1
(4.5-oz.) can Old El Paso® Chopped Green Chiles
1
medium onion, halved, thinly sliced
1/2
cup water
1/2
cup sliced roasted red bell peppers (from 7.25-oz. jar)
1/2
cup sliced green onions
1
cup sour cream
8
oz. (2 cups) finely shredded Mexican cheese blend
1
(10-oz.) can Old El Paso® Enchilada Sauce
8
(8-inch) flour tortillas

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Place pork roast in shallow glass baking dish. Sprinkle with garlic salt, cumin and oregano. Top with green chiles and onion. Add water to baking dish. Cover with foil.
  • 2 Bake at 325°F. for 2 1/2 hours or until pork is very tender. With slotted spoon, remove pork and onion from baking dish; reserve liquid.
  • 3 With 2 forks, shred pork by pulling apart along grain; place in medium bowl. Add about 1/4 cup cooking liquid; mix well. Prepare enchiladas immediately, or cover and refrigerate pork mixture until serving time.
  • 4 Increase oven temperature to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Add roasted peppers, green onions, sour cream and 1 cup of the cheese to pork in bowl; mix well. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with about 1/2 cup pork mixture. Roll up tortillas; arrange, seam side down, in sprayed baking dish.
  • 5 Top with remaining enchilada sauce. Sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
  • 6 Bake at 350°F. for 45 to 60 minutes or until enchiladas are thoroughly heated.
  • 1 Heat oven to 325°F. Place pork roast in shallow glass baking dish. Sprinkle with garlic salt, cumin and oregano. Top with green chiles and onion. Add water to baking dish. Cover with foil.
  • 2 Bake at 325°F. for 2 1/2 hours or until pork is very tender. With slotted spoon, remove pork and onion from baking dish; reserve liquid.
  • 3 With 2 forks, shred pork by pulling apart along grain; place in medium bowl. Add about 1/4 cup cooking liquid; mix well. Prepare enchiladas immediately, or cover and refrigerate pork mixture until serving time.
  • 4 Increase oven temperature to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Add roasted peppers, green onions, sour cream and 1 cup of the cheese to pork in bowl; mix well. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with about 1/2 cup pork mixture. Roll up tortillas; arrange, seam side down, in sprayed baking dish.
  • 5 Top with remaining enchilada sauce. Sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
  • 6 Bake at 350°F. for 45 to 60 minutes or until enchiladas are thoroughly heated.

EXPERT TIPS

toggle

Expert Tips

Enchiladas are a Mexican casserole of meat or cheese-filled tortillas baked in tomato sauce. Salsa, lettuce and extra cheese are the traditional accompaniments.

Enchilada sauce is a smooth tomato sauce that can range from mild to very spicy. Use your favorite sauce.

To substitute for the Mexican cheese blend, use 1 cup each of shredded Monterey Jack and mild Cheddar cheese.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
15g,
15%
),
Cholesterol
105mg
105%;
Sodium
760mg
760%;
Total Carbohydrate
27g
27%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
20%;
Calcium
35%;
Iron
15%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 1/2 Lean Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.