Total Time
5hrs 45mins
Prep 45 mins
Cook 5 hrs

This is one of my highly requested recipes when its potluck time at work. It is time consuming but well worth it. Serve with a salad on the side.

Ingredients Nutrition


  1. Broil poblano chilies, till black. Put in plastic bag till soft about 10 minutes. Peel, seed and finely chop.
  2. In a 3 quart sauce pan saute' garlic and pork cubes in oil.
  3. Add chopped chilies, celery, and tomatoes.
  4. Add water to barely cover mixture.
  5. Bring to boil, lower heat and simmer for 3-4 hours until thicken.
  6. Heat oven to 350 degrees.
  7. Grease large lasagna pan.
  8. Pour some enchilada sauce to cover bottom of pan.
  9. Fill tortillas with pork mixture and top with chopped onion. Roll and place in pan.
  10. Cover with enchilada sauce. Make sure all edges are covered.
  11. Sprinkle with cheddar cheese.
  12. Cover with foil making sure foil does not touch cheese.
  13. Bake for 30-40 minutes.
  14. Top with sour cream and chopped cilantro.
Most Helpful

Good dinner, as we all enjoyed these nice enchiladas,though we did not like like the celery in these, hence the 4 stars. Other than that they were good, and did make for a good dinner. The chiles did take the cake with these, and loved the idea of pork in these rather than beef, it was nice to have pork for a change, since we usually prefer beef. Nice and filling too. Made for PRMR Tag.

weekend cooker May 09, 2013

I'm not sure why my review isn't showing up, but I'll try a third time! I pretty much followed the recipe although I did use green chilies instead of the poblano! We have more chicken enchiladas that anything else, but when I have shredded & frozen pork around, I'll do these as well, & your recipe now gives me an additional incentive to make them more often ~ They're wonderfully satisfying! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike May 04, 2011

Wow! This recipe is definately a keeper. Well worth the extra effort and I am so looking forward to having the leftoevers today. Me and my family all loved it. I made a few small changes . . . used the medium verdi (green) enchilada sauce, the large green chilis because the store did not have poblano chiles and a yellow onion because that is what I had. I can not wait to use this for a dinner party. It is definately worth the 5 Stars. Thanks

j9green May 19, 2010