One of my favorite ways to use up leftover pork.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

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

Nutrition Facts

495 calories; 26.4 g total fat; 106 mg cholesterol; 1247 mg sodium. 32.4 g carbohydrates; 32.5 g protein; Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/07/2009
Best enchiladas I have ever made! I too added onions and since I had a little more than 2cups of pork I added the entire can of enchilada sauce 19oz. To me it made it even better. A total hit! Read More
(14)

Most helpful critical review

Rating: 1 stars
09/29/2009
I'm disappointed in myself for even picking this recipe out. I should've known better. The color and texture was off. The flavor was far from mexican. The tomatoes soup part really threw things off. It was also an extremely unhealth dish. I have learned a huge lesson here... Read More
(46)
56 Ratings
  • 5 star values: 17
  • 4 star values: 25
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
08/07/2009
Best enchiladas I have ever made! I too added onions and since I had a little more than 2cups of pork I added the entire can of enchilada sauce 19oz. To me it made it even better. A total hit! Read More
(14)
Rating: 1 stars
09/29/2009
I'm disappointed in myself for even picking this recipe out. I should've known better. The color and texture was off. The flavor was far from mexican. The tomatoes soup part really threw things off. It was also an extremely unhealth dish. I have learned a huge lesson here... Read More
(46)
Rating: 3 stars
11/11/2010
This is a good base recipe that I played with an made my own. For more flavor, I used my own slow cooked mexican-style pork and my own enchilada sauce. I think the tomato soup was just.....not right for us. I should have went with my gut and used all enchilada sauce. Read More
(27)
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Rating: 5 stars
08/07/2009
Best enchiladas I have ever made! I too added onions and since I had a little more than 2cups of pork I added the entire can of enchilada sauce 19oz. To me it made it even better. A total hit! Read More
(14)
Rating: 4 stars
05/17/2011
I would have rated this a five if I hadn't changed it because I had to be creative with what I had on hand. I used meat from leftover chicken and pork barbecue fresh diced onions and minced garlic substituted the green chiles and condensed soup with a can of diced tomatoes with green chiles and added a tablespoon of taco seasoning in place of the cumin. I didn't have tortillas but I did have Flatout brand spinach flat bread and it was delish! Read More
(9)
Rating: 4 stars
04/02/2012
I followed some suggestions and used enchilada sauce in place of the tomato soup and it was excellent. a great way to use up leftover pork roast and make it seem like an entirely different meal. Read More
(8)
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Rating: 5 stars
08/04/2009
I didn't even know I liked enchiladas until I made this with left over BBQ pulled pork. It was wonderful! I added some onions but followed everything else and it was great! Can't wait to have again tomorrow! Read More
(8)
Rating: 4 stars
03/25/2010
Used pepper jack cheese instead of chilies and Colby-Monterey jack cheese which turned out to be quite hot so added Cheddar on the top to cool it down and a bit more tomato soup and sour cream (1 full 16 oz tub) and 1 1/2 cans of tomato soup. It was a bit much but it at least covered for 4 servings. Served with Spanish rice. Read More
(6)
Rating: 4 stars
06/28/2011
Skipped the tomato soup completely; used all enchilada sauce instead. Doubled all the spices. Used jalapenos instead of green chilis. Served it with hot salsa on top. Worth trying again. I haven't ever made enchiladas before so this was a learning experience. Good although I don't have much to compare it to yet. Read More
(6)
Rating: 4 stars
05/31/2011
This was easy and very good. I liked the tomato soup - it added a sweet flavor. I only put chiles in a few of the tortillas and marked them with a toothpick due to varied tastes in our home. Read More
(3)