One of my preferred methods of utilizing leftover pork.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups shredded cooked pork
- 1 (10 ounce) can enchilada sauce
- ½ teaspoon onion powder
- 1 cup reduced fat sour cream
- 1 (4 ounce) can chopped green chilies
- 2 cups shredded Colby-Monterey Jack cheese
- 1 (10.75 ounce) can condensed tomato soup
- ¼ teaspoon garlic powder
- ½ teaspoon ground cumin
- 6 (7 inch) flour tortillas
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
- Pour a thin layer of the tomato soup mixture into a 9×13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
- Bake in preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts
| Calories | 495 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 15 g |
| Sodium | 1247 mg |
| Sugars | 5 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Used all enchilada sauce instead of tomato soup. Used leftover pork roast which I simmered in its juice before shredding, which added a lot of flavor! Very excellent instructions for a great recipe!
Pretty good. I love sour cream but I think I’ll use less next time as it was just a bit to creamy for enchiladas.
This was easy and quick to make I did substitute cumin for chili powder it worked out great we’ll have this again
I didn’t read the reviews until after I made these. I thought with all the ingredients (I”m a horrible cook that must follow recipes) they would be out of this world, but no. Maybe there is something to say for simplicity. Next time I make pork enchiladas I will use a more simple recipe with fewer ingredients. The pork was edible with everything in it but the tortillas got soggy.
I guess, as a starting point, it’s OK but we had to change it so much to give it the flavors we like that it ended up being an entirely different recipe.
I also changed it up a bit. Used only enchilada sauce and replaced sour cream with fat free yogurt. Also used corn tortillas and made it more like a casserole rather than enchiladas. Really good!
I used mushroom soup instead of tomato and added another 12oz of enchilada sauce to the soup mixture…. I used green Chile enchilada sauce in entire recipe. Turned out fabulous!!!
When I rolled the enchiladas I did add some Spanish rice with the pork. The tomato soup mixture worked out on the enchiladas. I served these with the typical condiments, shredded lettuce, diced tomatoes, mild salsa, Spanish rice, refried beans, and sour cream. Everyone thought the enchiladas were delicious.
Omit tomato soup
I used green enchilada sauce and it was delicious. I made the mistake of using a llean cut of pork which is why mine turned out a little tough. We loved the flavor that the sour cream added. I will definitely make it again but with a pork shoulder to butt instead of loin roast.
Did not use tomato soup, used enchilada sause. And added onions. My husband loves onions. This dish was a total success! My husband and daughter enjoyed every bit of it! My husband said it tasted authentic! So proud of myself! I will be making this again guaranteed!!!
I did not care for this. It may have been the enchilada sauce I purchased. Won’t make again. In its favor it came together quickly.
I followed the recipe as it was written. It was scrumptious! I will make it again but I’ll add more pork and spray my baking dish prior to pouring the ingredients in
I used ground pork with a small amt of taco seasoning. I absolutely loved this recipe, tomato soup and all. it was a huge hit, even my picky 2yo devoured it! DEFINITELY will be kept in the rotation. Is it the healthiest, not really. But it sure is yummy!
I had some leftover pork from dinner last night and made this. It was so good! I got a lot of compliments. Will be making this again!
Like many others, I swapped the tomato soup with enchilada sauce and onion powder and garlic powder for a small sized onion and fresh minced garlic, which I cooked in some olive oil. Combined that with the green chiles and some cumin powder, which made a glorious substitution. I used leftover pork tenderloin, which I slightly heated up and moistened and then shredded it with a fork. I must say this turned out fabulous. The family loved it and I found a new way to use the leftovers.
VEry good
This was a great way to use leftover pork roast! My pickiest eaters gobbled it up. Instead of tomato soup, I used a can of diced tomatoes with chiles. I think this was a great adaptation, and would not even attempt tomato soup…which is why I gave it 4 stars.
Forget the tomato soup. I used twice as much green chile enchilada sauce. Added sauteed onions and leftover rice to the pork for filling, then added green onions and black olives mixed with cheese on top. Use flour or corn tortillas; both are good. I always make at least 2 pans and put one in the freezer for a future meal.
made it as written and it was good. Needed a bit more seasoning to make it great and I used corn tortillas to make it gluten free.
My husband loved them.