These Pork Enchiladas Will Change Your Life! (and They’re So Easy To Make)

Enchiladas, a culinary delight originating in Mexico, have tantalized taste buds worldwide. These delectable corn tortillas filled with savory ingredients and smothered in a flavorful sauce have become a beloved staple in many kitchens. Among the tantalizing variations, pork enchiladas stand out as a particularly enticing option. If you’re wondering, “Can you make pork enchiladas?”, the answer is a resounding yes! With a bit of culinary know-how and the right ingredients, you can craft this mouthwatering dish in the comfort of your own home.

Gather Your Ingredients

Before embarking on your enchilada-making adventure, gather the following ingredients:

• 1 pound boneless, skinless pork shoulder, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can tomato sauce
• 1 (10-ounce) can diced tomatoes with green chilies
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas
• 1 (16-ounce) can enchilada sauce
• 1 cup shredded cheddar cheese
• 1/2 cup chopped onion (for garnish)

Prepare the Pork Filling

1. Season the pork cubes with salt and pepper.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the pork cubes and cook until browned on all sides.
4. Remove the pork from the skillet and set aside.
5. Add the chopped onion and garlic to the skillet and sauté until softened.

Make the Enchilada Sauce

1. In a separate saucepan, combine the tomato sauce, diced tomatoes, chili powder, cumin, salt, and black pepper.
2. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.

Assemble the Enchiladas

1. Preheat the oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish.
3. Dip each tortilla into the enchilada sauce and then fill it with about 1/4 cup of the pork filling.
4. Roll up the tortillas and place them seam side down in the prepared baking dish.
5. Pour the remaining enchilada sauce over the enchiladas.
6. Top with the shredded cheddar cheese and chopped onion.

Bake and Serve

1. Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
2. Remove from the oven and let stand for 5 minutes before serving.
3. Garnish with additional chopped onion, cilantro, or sour cream, if desired.

Variations and Tips

• Spicy Enchiladas: Add 1-2 jalapeños, minced, to the pork filling.
• Chicken Enchiladas: Substitute cooked chicken for the pork.
• Vegetarian Enchiladas: Omit the pork and fill the tortillas with sautéed vegetables, such as bell peppers, onions, and mushrooms.
• Use Different Tortillas: Experiment with flour tortillas or whole wheat tortillas.
• Make Ahead: Assemble the enchiladas up to 24 hours in advance and refrigerate. Bake before serving.

The Finishing Touch

Your pork enchiladas are now ready to tantalize your taste buds! Whether you enjoy them as a hearty main course or a flavorful snack, these savory treats will surely satisfy your cravings.

Quick Answers to Your FAQs

1. Can I use ground pork instead of pork shoulder?
Yes, you can use 1 pound of ground pork in place of the pork shoulder. Brown it in the skillet before adding the onion and garlic.

2. What if I don’t have enchilada sauce?
You can make your own enchilada sauce by combining 1 cup of tomato sauce, 1/2 cup of chicken broth, 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of salt.

3. Can I freeze pork enchiladas?
Yes, you can freeze pork enchiladas for up to 3 months. Assemble the enchiladas as directed and freeze them before baking. When ready to serve, thaw overnight in the refrigerator and then bake as usual.