Susan's Pork Enchiladas

Dive into a flavor-packed adventure with Susan's Pork Enchiladas, a hearty Mexican-inspired dish that's perfect for family dinners or entertaining guests. Featuring tender, slow-simmered pork shoulder infused with smoky chipotle peppers, vibrant spices like cumin and paprika, and a rich tomato-based sauce, this recipe delivers authentic depth in every bite. Wrapped in soft flour tortillas, generously filled with melty cheddar cheese, and blanketed in zesty enchilada sauce, these enchiladas are baked to golden, bubbly perfection. Top them off with fresh cilantro and a dollop of sour cream for a restaurant-quality finish. With its robust flavors, simple preparation steps, and easy make-ahead potential, this recipe is sure to become a crowd favorite. Perfect for searches like "best pork enchiladas recipe," "easy homemade enchiladas," or "Mexican comfort food," Susan’s Pork Enchiladas truly delivers on both taste and versatility!

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 2 pounds Pork shoulder (boneless)
• 2 tablespoons Olive oil
• 1 large Onion (finely chopped)
• 4 cloves Garlic cloves (minced)
• 14 ounces Diced tomatoes (canned)
• 2 Chipotle peppers in adobo sauce
• 1 cup Chicken broth
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 8 large Flour tortillas
• 2 cups Shredded cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 2 cups Enchilada sauce
• 0.25 cup Cilantro (for garnish, optional)
• 0.5 cup Sour cream (optional)

Directions

Step 1

Heat the olive oil in a large Dutch oven or pot over medium-high heat.

Step 2

Season the pork shoulder with salt and black pepper. Sear the pork on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.

Step 3

In the same pot, add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.

Step 4

Stir in the diced tomatoes, chipotle peppers, chicken broth, ground cumin, chili powder, and paprika. Bring the mixture to a simmer.

Step 5

Return the pork shoulder to the pot, cover with a lid, and reduce the heat to low. Let the pork simmer for 1.5 to 2 hours, or until it is tender and easily shredded with a fork.

Step 6

Preheat your oven to 375°F (190°C).

Step 7

Remove the pork from the pot and shred it with two forks. Return the shredded pork to the pot and mix it with the sauce.

Step 8

Spoon a small amount of enchilada sauce into the bottom of a 9x13-inch baking dish to lightly coat it.

Step 9

Fill each tortilla with a generous amount of the shredded pork mixture and some shredded cheddar cheese. Roll each tortilla tightly and place it seam side down into the prepared baking dish.

Step 10

Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are evenly coated. Sprinkle the shredded Monterey Jack cheese and any remaining cheddar cheese on top.

Step 11

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

Step 12

Remove from the oven and let them cool slightly before serving.

Step 13

Garnish with chopped cilantro and serve with a dollop of sour cream, if desired.

Nutrition Facts

Serving size	(1783.2g)

Amount per serving	% Daily Value*
Calories	3565.4

Total Fat 278.7g	0%
Saturated Fat 124.4g	0%
Polyunsaturated Fat 1.4g
Cholesterol 937.2mg	0%
Sodium 7201.8mg	0%
Total Carbohydrate 41.0g	0%
Dietary Fiber 3.0g	0%
Total Sugars 13.4g
Protein 227.8g	0%

Vitamin D 0IU	0%
Calcium 1920.8mg	0%
Iron 13.8mg	0%
Potassium 3214.5mg	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: 70.0%

Protein: 25.4%

Carbs: 4.6%