Pork Enchiladas


One of my favorite ways to use up leftover pork.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
6 servings


  • 2 cups shredded cooked pork

  • 1 (10 ounce) can enchilada sauce

  • ½ teaspoon onion powder

  • 1 cup reduced fat sour cream

  • 1 (4 ounce) can chopped green chilies

  • 2 cups shredded Colby-Monterey Jack cheese

  • 1 (10.75 ounce) can condensed tomato soup

  • ¼ teaspoon garlic powder

  • ½ teaspoon ground cumin

  • 6 (7 inch) flour tortillas


  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.

  3. Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.

  4. Bake in preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts (per serving)

495 Calories
26g Fat
32g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 495
% Daily Value *
Total Fat 26g 34%
Saturated Fat 15g 75%
Cholesterol 106mg 35%
Sodium 1247mg 54%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 33g
Vitamin C 43mg 217%
Calcium 112mg 9%
Iron 3mg 18%
Potassium 650mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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