Green Chili Pork Enchiladas Recipe

ByRoy Sutton

A baking dish filled with enchiladas topped with melted cheese, with a bowl of fresh cilantro leaves and a jar of sauce in the background.

These Green Chili Pork Enchiladas are an easy, cheesy dinner made with shredded pork, green chiles, melty cheese, and green enchilada sauce. Everything is wrapped in warm tortillas and baked until hot and bubbly, making this a great way to turn leftover pork into a family-friendly meal. Similar to my Sour Cream Chicken Enchiladas, this pork version is simple to make and full of flavor.

Pork enchiladas topped with melted cheese, avocado, jalapeños, cilantro, and lime

Ingredients Notes for Green Chili Pork Enchiladas

You don’t need much to make these amazing Pork Enchiladas, which makes them perfect as a weeknight meal. Here’s what you’ll need:

  • Pork – I used leftovers from my smoked pork shoulder roast recipe but you can use leftovers from a different pork recipe or get some store-bought shredded pork. Try my Mexican Shredded Pork recipe or Traditional Carnitas recipe. Any of these will go well with with these enchiladas.
  • Cheddar + Mozzarella Cheese – two types of cheese that go in the filling and top the whole dish.
  • Green Chiles – I love using these in the filling to give these enchiladas flavor and a little bit of heat.
  • Sour Cream – creamy goodness, this helps bring all the ingredients together while adding its tangy flavor.
  • Butter – the butter adds a whole lot more goodness. Optional but highly recommended.
  • Green Enchilada Sauce – you can either use green or red enchilada sauce but I like using the green kind since the filling has green chiles.
  • Flour or Corn Tortillas – Corn is traditional, but if you only have flour (like I did!) then use what you have on hand.
ingredients for pork enchiladas including pork, tortillas, green enchilada sauce, green chiles, sour cream, butter, cheddar and mozzarella cheese.

How to make Green Chili Pork Enchiladas

For full details, including ingredient measurements, see the printable recipe card down below. Here are my step by step instructions for making these Pork Enchiladas:

Step 1: Preheat Oven + Make the Filling

Preheat oven to 350° F. Spray two large 9×13 baking dishes with nonstick cooking spray. In a large bowl, mix together the shredded pork, 2 cups cheddar cheese, mozzarella cheese, diced green chiles, and sour cream.

A bowl containing shredded cheeses, shredded meat, and chopped vegetables, placed on a light surface next to a tortilla, sauce, and a small bowl of sour cream.
A glass bowl containing shredded cheese, mayonnaise, shredded meat, and diced pickles. A tortilla and a jar of additional ingredients are beside the bowl on a white surface.

Step 2: Melt Butter

Pour the melted butter over the pork mixture and stir until everything is well combined. Set the filling aside.

A mixing bowl filled with ingredients including shredded meat, cheese, and a yellow sauce. A wooden spoon is in the bowl. A tortilla and a jar of grated cheese are nearby.

Step 3: Heat + Soften Tortillas

Wet 2-3 paper towels and wring out slightly so it’s not dripping wet, but not completely dry either. Open the wet paper towel and wrap a stack of tortillas in the paper towels. Microwave 1-2 minutes or until tortillas are hot and pliable.

Step 4: Fill + Roll Pork Enchiladas

While the tortillas are warming, spread about 1/2 cup enchilada sauce over the bottom of each baking dish. Take a hot tortilla and spoon about 3 tablespoons of filling down the center. Roll it up tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.

A flour tortilla with a filling, placed on a wooden board. An additional tortilla is partially visible in the background.
A baking dish with melted butter and garlic, a partially visible tortilla, a plate of shredded cheese, and a jar of green salsa on a marble countertop.
A casserole dish filled with neatly arranged, rolled flour tortillas.

Step 5: Top with Enchilada Sauce + Cheese

Pour the remaining green enchilada sauce over the rolled tortillas, making sure they’re well covered. Sprinkle the remaining cheddar cheese evenly over the top.

A rectangular baking dish filled with rolled enchiladas topped with green sauce, placed on a gray surface next to a jar of more green sauce and a bowl of shredded cheese.
A baking dish filled with rolled tortillas topped with shredded cheese and sauce, ready to be baked.

Make-Ahead Tip: You can assemble these enchiladas a day ahead and keep them covered in the refrigerator until you’re ready to bake. Let the baking dishes sit at room temperature for about 15-20 minutes, then bake as directed, adding a few extra minutes if needed until hot and bubbly.

Step 6: Bake + Serve!

Bake 20-30 minutes until everything is hot and bubbly. Serve hot. Add some green onions or fresh cilantro as a garnish for extra flavor.

A casserole dish filled with baked enchiladas topped with melted cheese and a green chili sauce.
A baking dish filled with enchiladas, topped with melted cheese, sliced avocados, jalapeños, cilantro, and lime wedges. Surrounding the dish are fresh avocado, herbs, and chili peppers.

Pro Tip: Cover baking dish with foil if the cheese starts browning too quickly.

Tips for Success

  • Don’t overfill the tortillas: About 3 tablespoons of filling is enough to roll them neatly without the filling spilling out as they bake.
  • Warm the tortillas before rolling: This keeps them flexible and helps prevent cracks and tearing, especially when using corn tortillas.
  • Keep the tortillas covered: Work with one tortilla at a time and keep the rest wrapped in the damp paper towels so they stay soft while you assemble the enchiladas.
  • Don’t skip the sauce underneath: A thin layer of enchilada sauce helps prevent the tortillas from sticking to the baking dish and keeps the bottoms from drying out.
  • Watch the cheese near the end: If the cheese is browning before the enchiladas are heated through, loosely cover the dish with foil and continue baking.
  • Let them rest briefly: Give the enchiladas about 5 minutes after baking so the filling can settle slightly and they’re easier to serve.
Cheesy pork enchiladas with green enchilada sauce in a baking dish

What To Serve With Pork Enchiladas

To round out this meal serve Green Chili Pork Enchiladas with:

Green Chili Pork Enchiladas topped with melted cheese, avocado, jalapeños, cilantro, and lime

These Green Chili Pork Enchiladas are perfect for weeknights when you need something fast, flavorful, and satisfying. Plus, it’s a great way to use up any leftover pork roast or shredded meat you’ve got hanging around!

Enjoy this one, guys! We sure did! 🙂 The printable recipe card is below.

A baking dish filled with enchiladas topped with melted cheese, sliced avocado, lime wedges, and jalapeño slices on a light-colored surface.

Print

Green Chili Pork Enchiladas

These cheesy green chile Pork Enchiladas make a yummy weeknight dinner or make them ahead of time and freeze for a later date!
Course Dinner
Cuisine Mexican
Keyword pork enchilades
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 6 servings
Calories 1092kcal
Author Katie Cooksey

Ingredients

  • 4 cups pork leftover, shredded
  • 3 cups cheddar cheese grated and divided
  • 1/2 cup mozzarella cheese grated
  • 4 oz diced green chiles 1 can
  • 1 cup sour cream
  • 1/4 cup butter melted
  • 24 oz green enchilada sauce
  • 24 flour tortillas or corn
US Customary – Metric

Instructions

  • Preheat oven to 350° F. In a large bowl, stir pork, 2 cups cheddar cheese, mozzarella cheese, green chiles and sour cream together until blended. Pour melted butter over top and mix again. Set aside.
  • Wet 2-3 paper towels and wring out slightly so they’re not dripping wet, but not completely dry either. Open wet paper towels and wrap a stack of tortillas in them. Microwave 1-2 minutes or until tortillas are hot and pliable.
  • While tortillas are being warmed, spread about 1/2 cup enchilada sauce into the bottom of a large baking dish.
  • Take a hot tortilla and spread about 3 tablespoons of filling down the center.
  • Roll into a tight enchilada and place into baking dish. Repeat until no filling remains. Pour enchilada sauce overtop the finished rolled and filled tortillas. Top with remaining 1 cup cheddar cheese.
  • Bake 20-30 minutes or until everything is hot and bubbly. Serve hot.

Nutrition

Calories: 1092kcal | Carbohydrates: 60g | Protein: 51g | Fat: 73g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 220mg | Sodium: 1621mg | Potassium: 782mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1896IU | Vitamin C: 5mg | Calcium: 600mg | Iron: 4mg

More Enchilada Recipes to Try!

Storage and Reheating

Store leftover pork enchiladas in an airtight container or cover the baking dish tightly and refrigerate for up to 2 days. The longer they sit in the sauce, the softer the tortillas become, so they’re best enjoyed sooner rather than later. Reheat individual portions in the microwave until warmed through, or cover the baking dish with foil and reheat in a 350°F oven until hot.

Freezing Instructions

These enchiladas can also be frozen for up to 3 months. I’ve had the best results freezing them unbaked and without the enchilada sauce, since the tortillas hold up better that way. Assemble the enchiladas in a freezer-safe baking dish, cover tightly, and freeze. When you’re ready to bake, add the enchilada sauce and cheese, then bake from frozen at 350°F until hot and bubbly, adding extra baking time as needed.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

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