Shredded Pork Enchiladas

Indulge in the rich, smoky flavors of these irresistible Shredded Pork Enchiladas, a true celebration of classic Mexican comfort food! Tender, slow-cooked pork shoulder is seasoned with a blend of smoked paprika, cumin, and garlic, then simmered to perfection until it's fall-apart tender. Rolled in warmed corn tortillas, the juicy shredded pork is paired with melted cheddar and Monterey Jack cheeses, all smothered in savory red enchilada sauce. Baked until golden and bubbly, these enchiladas are finished with fresh cilantro and lime wedges for a burst of brightness. Perfect for family dinners or festive gatherings, this satisfying dish combines bold, mouthwatering flavors with easy-to-follow steps. Whether you're craving a hearty main course or looking to impress guests, these Shredded Pork Enchiladas deliver every time!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 lbs Pork shoulder (boneless)
• 2 tbsp Olive oil
• 1.5 tsp Salt
• 1 tsp Ground black pepper
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 4 cloves Garlic cloves (minced)
• 2 cups Chicken broth
• 2 cups Enchilada sauce (red)
• 12 pieces Corn tortillas
• 2 cups Shredded cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 0.25 cup Cilantro (chopped, for garnish)
• 4 pieces Lime wedges (optional, for serving)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the pork shoulder with salt, black pepper, cumin, and smoked paprika.

Step 2

Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Remove the pork and set aside.

Step 3

In the same pot, lower the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.

Step 4

Return the pork to the pot and pour in the chicken broth. Bring the mixture to a gentle simmer, cover the pot, and cook for 2.5 to 3 hours on low heat, or until the pork is tender and easily shredded with a fork.

Step 5

Once the pork is cooked, remove it from the pot and shred it using two forks. Reserve 1/4 cup of the cooking liquid to keep the pork moist.

Step 6

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick spray or a light coating of olive oil.

Step 7

Spread 1/2 cup of enchilada sauce on the bottom of the baking dish.

Step 8

Warm the corn tortillas in a dry skillet or in the microwave wrapped in a damp paper towel to make them pliable.

Step 9

Fill each tortilla with a portion of the shredded pork and a sprinkle of cheddar cheese. Roll them tightly and place seam-side down in the baking dish.

Step 10

Once all tortillas are filled and arranged in the dish, pour the remaining 1.5 cups of enchilada sauce evenly over the top.

Step 11

Sprinkle the top with the remaining cheddar cheese and Monterey Jack cheese.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 13

Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with chopped cilantro and serve with lime wedges, if desired.

Nutrition Facts

Serving size	(3166.0g)

Amount per serving	% Daily Value*
Calories	5460.6

Total Fat 339.7g	0%
Saturated Fat 140.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 977.2mg	0%
Sodium 9907.7mg	0%
Total Carbohydrate 337.6g	0%
Dietary Fiber 55.9g	0%
Total Sugars 17.8g
Protein 296.6g	0%

Vitamin D 24IU	0%
Calcium 3086.0mg	0%
Iron 27.9mg	0%
Potassium 5162.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.7%

Protein: 21.2%

Carbs: 24.1%