Ground Pork Enchiladas Verde Recipe • Longbourn Farm (2024)

11/14/17 | Main Dish,

These easy pork enchiladas are quick to put together, packed with flavor and will be a hit with the whole family! Try them out today!

This post for Easy Pork Enchiladas first appeared over at Eazy Peazy Mealz where I was a contributor.

We LOVE Pork Enchiladas Verde!

I’m super excited to be sharing one of our favorite recipes, Easy Pork Enchiladas! Our family loves anything tex-mex but sometimes making enchiladas can be a process.

I developed this pork enchilada recipe to be quick and simple to put together but packed with flavor. There are a couple of substitutions you can use in the recipe, and I’ll walk through them here but also include them in the recipe card.

The main reason this pork enchilada recipe is so quick is because I use store-bought salsa verde. If you are awesome and make your own, use it! I haven’t successfully grown tomatillos in my garden yet but when I do, I hope to give it a go.

Do any of you grow tomatillos??? Tell me all your tips!

The spice level of these pork enchiladas is what I would call “medium” – if you don’t like them as spicy just leave out the jalapeño. If you want it extra spicy, leave the seeds and membranes in the jalapeño, or even add an extra!

It is well documented that I am a big, fat, baby when it comes to spice.

I mix the sauce right in a large pyrex measuring cup, there is no need to heat it through, that magic will happen in the oven. One of my number one goals in life is to do as few dishes as possible. 🙂

I used ground pork in the recipe, I think it is an under-utilized protein source that is often more affordable than beef! But if you have leftover shredded pork that would also be amazing in this recipe! I use shredded pork in my Pork Street Taco Recipe and it is to die for.

How to make Pork Enchiladas Verde

For the Filling

1. Cook ground pork until almost completely browned, drain any excess grease.
2. Add garlic, jalapeno, cumin, and honey. Cook 2-3 minutes.
3. Add chicken broth and salsa verde, cook 2-3 minutes.

For the Sauce

1. Combine all ingredients, stirring to combine well.

For Assembly and Baking

1. Preheat oven to 450 degrees F.
2. Spread about 1/3 cup of sauce in the bottom of a 9×13 baking dish.
3. If using corn tortillas, lightly char the tortillas (one at a time) on a gas burner or under the broiler (all at the same time), this only takes 1-2 minutes.
   OR If using flour tortillas, microwave all the tortillas together for 30-45 seconds until soft and pliable.
4. Dip prepared tortillas in sauce, coating both sides.
5. Fill with approximately 2 tablespoons of meat filling and 1 tablespoon of cheese.
6. Wrap tightly and place seam side down in the baking dish.
7. Repeat until filling is gone, I usually get 14-16 enchiladas from the recipe (see note).
8. Pour remaining sauce over the enchiladas, spreading it evenly over all the enchiladas.
9. Top with remaining cheese.
10. Cover with foil (see note) and bake in preheated oven for 15-20 minutes or until bubbly and the cheese is melted.
11. Top with scallions and cilantro and serve with lime wedges.

If you’ve never used charred corn tortillas for enchiladas, give it a try! It does add a few minutes to the assembly process but it also adds an incredible flavor to the pork enchiladas! You won’t be disappointed.

FAQ for Pork Enchiladas with Green Sauce

Storing and Freezing Ground Pork Enchiladas

Pork enchiladas can be stored in an airtight container in the fridge for up to 5 days.

Freeze in individual portions for easy thawing. Pork enchiladas can be frozen for up to 3 months.

What to serve with Pork Verde Enchiladas

• Cilantro Lime Rice
• White Rice
• Corn Tomato Salad
• Avocado Salad
• Avocado Corn Salad

More favorites from Longbourn Farm