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Green Chile Pork Enchiladas

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Green Chile Pork Enchiladas
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  • Prep 20 min
  • Total 3 hr 50 min
  • Ingredients 13
  • Servings 8
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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.
By Pillsbury Kitchens
Updated Apr 18, 2018

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Enchiladas are a Mexican casserole of meat or cheese-filled tortillas baked in tomato sauce. Salsa, lettuce and extra cheese are the traditional accompaniments.
  • tip 2
    Enchilada sauce is a smooth tomato sauce that can range from mild to very spicy. Use your favorite sauce.
  • tip 3
    To substitute for the Mexican cheese blend, use 1 cup each of shredded Monterey Jack and mild Cheddar cheese.

Nutrition Information

500 Calories, 30g Total Fat, 30g Protein, 27g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
15g
75%
Cholesterol
105mg
35%
Sodium
760mg
32%
Total Carbohydrate
27g
9%
Dietary Fiber
3g
12%
Sugars
3g
Protein
30g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
35%
35%
Iron
15%
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.

More About This Recipe

  • Looking for a Mexican casserole to share at your next fiesta? These delicious pork enchiladas combine boneless pork shoulder roast, red bell peppers, chopped green chiles, green onions, enchilada sauce and more for a traditional Mexican taste. Speaking of tradition, National Enchilada Day takes place on another well-known Mexican holiday—Cinco de Mayo. Once you cook the pork shoulder mixture, you can prepare the enchiladas immediately, or cover and refrigerate pork until you’re ready to put them in the oven. But wait, enchiladas can be made without meat as well! Our recipes for Tofu Black Bean Enchiladas or cheese enchiladas are great vegetarian-friendly options. On the other hand, we’ve got chicken or beef enchilada recipes too.
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