Shredded Pork Enchiladas Recipes

PORK ENCHILADAS

Steps:

• 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 9x13 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.

PULLED PORK ENCHILADAS

Steps:

• Preheat oven to 350F/180C.
• Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned - about 1 1/2 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl. It does not matter if the top isn't heated through, it will heat in the oven.
• Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.
• Spread 1/2 cup of Enchilada Sauce on the bottom of the baking dish.
• Place 1/2 packed cup of filling (from step 3) into a tortilla and roll up and place in the baking dish.
• Pour over the remaining Enchilada Sauce, and bake for 10 minutes.
• Remove from oven and scatter the cheese on, then bake for a further 10 to 15 minutes until the cheese is bubbling and golden.
• Let stand for 5 minutes before serving.

PORK ENCHILADAS RECIPE

Steps:

• Gather the ingredients.
• Trim fat off of pork. Try to get as much as you can, but you can also leave some for flavor.
• Rub pork with salt, pepper, oregano, brown sugar, coriander, and chili powder.
• Place roast in Instant Pot insert. Add garlic, onion, olive oil, enchilada sauce, chicken broth, and vinegar. Cover and allow it to marinate in refrigerator for at least 1 hour but up to 24 hours.
• Place insert into the Instant Pot. Turn roast in the liquid. Cook on meat setting for 60 minutes. Allow steam to escape when timer goes off.
• Remove roast from liquid and cool slightly. Shred meat with 2 forks until you have small pieces. You probably will not use all of the pork, you can set it aside for another recipe. You can also pull out the bone and use it for another recipe or dispose.
• Leave liquid in the Instant Pot insert. Cook on sauté setting, uncovered for 8 to 10 minutes or until sauce has reduced by one-third.
• Preheat oven to 350 F. Add a 1/2 cup of sauce to shredded pork and toss to coat. Set aside pork and remaining sauce in separate bowls while you prepare tortillas.
• Heat oil in a small sauté pan on medium-high heat. Add a tortilla to pan and cook for 20 seconds per side. Remove from oil with tongs and place on a plate. Continue until you have fried all the tortillas. They are not supposed to get crispy; the oil just helps to make them pliable.
• Dip each tortilla into the sauce you set aside and coat both sides.
• Stack tortillas on a plate until you've coated all of them. Pour a cup of sauce into bottom of a 9 x 13-inch casserole dish. Fill each tortilla with a 1/4 cup of pork, along with a few slices of red onion and a few tablespoons of grated Monterey Jack cheese.
• Roll up tortilla around filling and place seam-side down into baking dish. Fill the baking dish tightly with enchiladas.
• Pour another cup of the sauce of top of enchiladas and then top with remainder of shredded Monterey Jack cheese.
• Bake for 25 minutes, uncovered, until cheese is melted and browned and sauce is bubbly.

THE BEST PORK ENCHILADAS

Steps:

• Rinse the red onion in cold water, breaking up the rings and removing any white membrane between the layers. Drain well. Toss the red onions, vinegar, 1 1/2 cups water, 2 teaspoons salt and the sugar in a medium bowl until the sugar and salt dissolve. Cover with plastic wrap and let sit at room temperature until ready to serve.
• Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Cook the pork, turning once, until golden brown on two sides, 4 to 5 minutes. Transfer to a plate.
• Add the yellow onions to the same pot, season with salt and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the garlic, tomato paste, cumin and oregano and cook, stirring occasionally, until the paste is brick red and the mixture is fragrant, about 1 minute. Add the ancho and pasilla chiles, bay leaves, raisins, broth and 1 tablespoon salt. Return the pork and any accumulated juices to the pot. Bring to a boil, reduce to low, cover and simmer until the pork is falling apart and easily shreds, 1 1/2 to 2 hours.
• Remove the bay leaves and discard. Transfer the pork to a medium bowl. Reserve the cooking liquid.
• Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
• Pour 1/2 cup of the chile sauce over the pork. Use a potato masher to smash the pork into the sauce; it should fall apart completely. Remove any remaining large pieces of fat and discard. Stir to combine and season with salt if necessary.
• Arrange a rack in the center of the oven and preheat to 425 degrees F.
• Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
• Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
• Spoon 1/4 cup shredded pork across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese is melted but not brown, 5 to 10 minutes. Let sit 10 minutes.
• Top the enchiladas with the pickled red onions. Serve with lime wedges for squeezing over.

SHREDDED PORK ENCHILADAS

Steps:

• 1. Rub pork w/ taco seasoning or mix taco seasoning w/ broth. Put pork in crockpot, pour broth over meat. Cook until meat shreds easily (takes mine about 6 hours on low).
• 2. Reserve cooking liquid. Shred pork & set aside.
• 3. Put enough oil in frying pan to cover bottom. Chop onion & sautee on medium heat. Shred zuchini & add to pan. Add cooking liquid, 1/4 C at a time, to keep moist. When vegetables are soft & liquid is mostly absorbed, add shredded pork (& enough cooking liquid so that pork doesn't dry out), soup, & 3 C cheese.
• 4. Spray 9 x 12 pan with cooking spray. Add enough red enchilada sauce to cover bottom of pan. Place 1/2 C or so pork mixture into tortilla, roll, & place in pan, seam side down. Continue until you're out of tortillas. Pour remaining sauce over tortillas to cover them. Sprinkle remaining cheese on top. Spray foil, & cover pan.
• 5. Bake at 350 for 30 minutes. Remove foil & back 2 more minutes. Let sit 5 minutes.
• 6. Serve w/ salsa, sour cream, onions, olives, or whatever taco fixings you'd like.

SHREDDED PORK ENCHILADAS

Steps:

• In morning or day before, place pork roast in crock pot. Cover with about 1 Cup of the salsa and dry onion soup mix. You can also add a little water but don't add too much as this will make it's own juice. cook on low for 8 hours or until it can easily be pulled aprt by a fork. Let cool, shred pork with two big forks, drain excess liquid. Add the rest of the salsa, the sour cream, half the olives, and the garlic chili sauce and chiles if using.
• Take three plates and pour some enchilada sauce on one plate, leave one empty, and put the shredded cheese on the other. Dip your tortilla to cover with sauce on both sides, place on empty plate, fill with some of the meat mixture and top with shredded cheese. Roll up tortilla best you can and place in baking dish. Continue until you run out of mixture or room in pan. Pour remaining enchilada sauce, salsa and shredded cheese on top and bake at 350 for approximately one hour or until browned and bubbly. Garnish with more black olives and green onion (if desired). Serve with more salsa and sour cream.
• Freezes and reheats well !

PULLED PORK ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 400˚. Coat an 8-inch square baking dish with cooking spray. Spread 1/2 cup enchilada sauce in the bottom of the pan and top with 3 corn tortillas, slightly overlapping and cutting as needed to fit. Top with half each of the pork, beans and corn; sprinkle with 1/2 cup cheese. Top with 3 more tortillas and spread with another 1/2 cup enchilada sauce. Top with the remaining pork, beans and corn and sprinkle with another 1/2 cup cheese. Top with the remaining 4 tortillas; spread the remaining enchilada sauce on top.
• Cover with foil and bake until hot and bubbling around the edges, 20 to 25 minutes. Uncover, top with the remaining 1 cup cheese and continue to bake until melted and bubbling all over, about 10 minutes. Top each serving with sour cream, scallions and cilantro.

BBQ SHREDDED PORK ENCHILADAS

Steps:

• 1. Heat the oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.
• 2. In a medium saucepan on medium high, heat the enchilada sauce until almost boiling. Turn the heat to low and add cream. Stir and heat 5 minutes. Remove from heat. Pour about 1/2 cup sauce on bottom of baking dish.
• 3. Place tortillas in a tortilla warmer and microwave 30-60 seconds, until warm and steamy. Keep covered and use 1 at a time, covering after removing to keep them soft. You can also place them in wet paper towels in the microwave and heat. Fill each tortilla with some shredded pork and a small sprinkling of cheese. Roll tightly and place seamside down in the prepared pan. Continue until all enchiladas are filled.
• 4. Pour the remaining sauce over the enchiladas, covering well. Sprinkle with remaining cheese. Bake, uncovered, 30 minutes.Serves 4-8, depending on appetite.

PULLED PORK ENCHILADAS

Steps:

• Preheat oven to 350ºF. In a 9 x 13-inch baking dish, spread on the bottom a fine coat of enchilada sauce; set aside. In a small bowl, combine the two cheeses together; set aside.
• In a skillet over medium-high heat, add oil. When hot but not smoking, add pork and cook to warm it up, tossing continuously, about 2 minutes. Transfer to a bowl and add red kidney beans, corn, and ½ cup mixed cheese; stir to combine.
• Fill each tortilla with ½ cup of pork mixture. Roll up by folding the ends and transfer into the prepared dish. Ladle over the remaining enchilada sauce and transfer into the preheated oven; bake for 10 minutes. Remove from the heat and sprinkle the remaining cheese on top. Return the baking dish to the oven and bake for another 10-12 minutes or until the cheese is melted and golden. Sit for 5 minutes before serving. Spread sour cream across, add tomatoes, avocado and sprinkle cilantro.

EASY SHREDDED BEEF OR PORK ENCHILADAS

Steps:

• Put the meat and the salt in a crock pot with lid, for approximately 4 to 5 hours on High, then put it on low for 1 hour. Meat should be falling apart. If you have a bone in the meat it should come off the bone, without a problem.
• Separate the meat with your fingers. Then toss it like you are tossing a salad kinda. Using your fingers to find thick pieces of meat you might of missed. Grind them in between your fingers separating each individual piece of meat. Get all of the fat out of the meat.
• Heat up the flour tortillas in microwave for 1 minute to soften.
• Roll approximately 1/2 cup meat and sprinkle with cheese in each tortilla lining them up vertically in a 9x13 baking pan.
• When you have all your tortillas you want rolled. Pour the enchilada sauce over the top of the pan of wrapped tortillas.
• Sprinkle the extra cheese over the top.
• Bake at 375°F until sauce is bubbling.
• Let sit out side the oven for approx 5 minutes.
• Put remaining ingredients in freezer for up to 2 weeks.