Pork Enchiladas

READY IN: 5hrs 45mins
Recipe by teresas

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.

Top Review by weekend cooker

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.

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.

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