Queso Pork Enchiladas Recipe
Queso Pork Enchiladas Recipe photo by Taste of Home
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Queso Pork Enchiladas Recipe

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My husband took these restaurant-style enchiladas to work, and now the guys always ask for them. They’re rich and spicy, and you can prepare them with cooked chicken or beef, too. —Anna Rodriguez, Bethpage, New York
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

2 enchiladas (calculated without optional ingredients): 705 calories, 41g fat (17g saturated fat), 139mg cholesterol, 1951mg sodium, 44g carbohydrate (3g sugars, 3g fiber), 45g protein.


  1. 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.
  2. 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.
  3. 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.
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.

Reviews for Queso Pork Enchiladas

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JohnnaL User ID: 8172570 242878
Reviewed Jan. 30, 2016

"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..."

Lisa Friesen User ID: 1759221 131719
Reviewed Nov. 3, 2014

"An awesome recipe!! I had some leftover pork from a roast and didn't want to throw it away. It was perfect for the enchiladas. Will make again. Made 1/2 recipe because that is how much pork I had. ended up with 4 enchiladas vs 6. Mine must have been fatter. Very easy to prepare as well."

llockyer User ID: 7585516 149597
Reviewed Jan. 6, 2014

"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."

caiatransplant User ID: 7432764 177846
Reviewed Oct. 6, 2013

"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."

dflack628 User ID: 6932371 109416
Reviewed Aug. 2, 2013

"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."

i_like_pie User ID: 1201160 194421
Reviewed Jul. 31, 2013

"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!"

moodle User ID: 4933351 109415
Reviewed Jul. 19, 2013

"These are absolutely wonderful!!"

moodle User ID: 4933351 194420
Reviewed Jul. 19, 2013

"These are absolutely wonderful!!!"

cookinNC User ID: 4119721 123217
Reviewed Feb. 2, 2013

"Yummy! Also great using shredded cooked chicken."

thewife06 User ID: 6402653 123216
Reviewed Jun. 2, 2012

"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!"

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