Queso Pork Enchiladas
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
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 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
Reviews
these are saucy burritos enchiladas are made with corn tortillas otherwise you get to eat gooo (not good). If you don't have them just add more sauce and make a soup or put over rice and make a Verda
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...
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.
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.