- 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 boneless country-style pork ribs (from 2 pounds boneless ribs)
- 12 flour tortillas (6 inches), warmed
- 2-1/2 cups shredded Mexican cheese blend, divided
- Shredded lettuce and chopped tomatoes, optional
- 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 13x9-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.
Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 6 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Queso Pork Enchiladas
"These were the most amazing. Enchiladas I have had just enough bit for spice and flavors.I will not only be making these again but have shared this reciepe for sure..."
"Great reviews by my family. I substituted Jalepeno pub cheese for the salsa con queso. It was a great combo of the cheese and the enchilada sauce. It was also a VERY each dish to prepare."
"I had a fairly large pkg of boneless, thin sliced pork chops in the fridge that required something be done about them, so looked for pork enchiladas (I love enchiladas!!) and came across your site. Looked pretty good to me, tho I wondered about the salsa con queso. I thought it would be like Cheese Whiz. Well, surprise!! I diced up all the pork, sautéed it in a Tbsp of olive oil with several healthy shakes of garlic powder and cumin. I bought all the stuff, started with the recipe, tasted the salsa con queso and, WOW. I added a large clove of chopped garlic , the juice of half a lime, and some chopped red onion and substituted 1/3 C of chicken broth for the water . It was really, really good!! I will make this again, but with ground beef."
"I made these for dinner this evening with just a couple of changes to suit our tastes and they were delicious. I poached a pork tenderloin in chicken broth and shredded it instead of buying the ribs. Also, I used corn tortillas instead of flour because, to me, an enchilada needs to be in a corn tortilla. The sauce is what really makes this dish."
"My family really enjoyed this recipe. We used pork loin cooked in the crock pot and then shredded. We liked sour cream and sliced avocados on top. Yum!"
"These are absolutely wonderful!!"
"These are absolutely wonderful!!!"
"Yummy! Also great using shredded cooked chicken."
"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!"