Queso Pork Enchiladas
Total TimePrep: 30 min. Bake: 30 min.
- 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°.
Nutrition Facts2 enchiladas (calculated without optional ingredients): 705 calories, 41g fat (17g saturated fat), 139mg cholesterol, 1951mg sodium, 44g carbohydrate (3g sugars, 3g fiber), 45g protein.
Sep 4, 2019
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
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...
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.
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.
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.
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.
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!
Jul 19, 2013
These are absolutely wonderful!!
Jul 19, 2013
These are absolutely wonderful!!!
Feb 2, 2013
Yummy! Also great using shredded cooked chicken.