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Queso Pork Enchiladas Recipe

Queso Pork Enchiladas Recipe photo by Taste of Home

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My husband took these to work, and now the guys always ask for them. They’re restaurant-style, rich and spicy, and you can prepare them with cooked chicken or beef, too. —Anna Rodriguez, Bethpage, New York

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Queso Pork Enchiladas Recipe

Prep: 30 min. Bake: 30 min.

Yield: 6 Servings

30 30 60

Ingredients

1 jar (15-1/2 ounces) salsa con queso dip, divided
1 can (10 ounces) enchilada sauce, divided
1 can (4 ounces) chopped green chilies
1/3 cup water
2 tablespoons reduced-sodium taco seasoning
4 cups cubed cooked country-style pork ribs
12 flour tortillas (6 inches), warmed
2-1/2 cups (10 ounces) shredded Mexican cheese blend, divided
Shredded lettuce and chopped tomatoes, optional

Directions

In a large skillet, combine 3/4 cup queso dip, 1/2 cup enchilada sauce, green chilies, water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
Spread 2/3 cup sauce mixture into a greased 13-in. x 9-in. baking dish. Stir pork into remaining sauce mixture. Place 1/3 cup pork mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in prepared dish. Combine remaining queso dip and enchilada sauce; pour over enchiladas.
Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese; bake 10-15 minutes longer or until heated through. Serve with lettuce and tomatoes if desired. Yield: 6 servings.

Nutritional Facts 2 enchiladas (calculated without optional ingredients) equals 705 calories, 41 g fat (17 g saturated fat), 139 mg cholesterol, 1,951 mg sodium, 44 g carbohydrate, 3 g fiber, 45 g protein.

Originally published as Queso Pork Enchiladas in Simple & Delicious June/July 2012, p17

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Queso Pork Enchiladas

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Reviewed on Feb. 02, 2013 by cookinNC

Yummy! Also great using shredded cooked chicken.

Reviewed on Oct. 19, 2012 by clarionmeg

Very yummy! To cut down on the dairy while I was nursing, I used regular salsa and limited the shredded cheese and this was still delicious! My husband and I enjoyed.

Reviewed on Jun. 02, 2012 by thewife06

These are awesome! My husband HATES left overs, so to use left over ribs and make them into a whole new meal is great.

The queso/enchilada mixture lured my husband into the kitchen and then he wanted to keep 'sampling' the mix so he even DID THE DISHES to keep stealing some of it. I never would have thought to use pork for any tex-mex dish, so I'm glad this was in a magazine.

As for personal tastes, we used a whole pack of taco seasoning and no Mexican cheese. Perfect!