Homemade Pork Enchiladas

Enchiladas are an easy to make meal and can be a nice change to taco night. We get our pork from wild hogs that my husband hunts in our area, but if you don’t have a hunter in your family then use any pork shoulder or Boston butt cut that you can find! I like to make enchiladas when we have leftover shredded pork from another dinner as it cuts down on the cooking time for this meal. We also make this enchilada recipe using cooked ground beef or shredded chicken in place of the shredded pork! You can use any soft tortilla you’d like, but we prefer the homemade tortilla recipe that you can find in our cookbook and on our website. Serve with your favorite toppings and with a side of guacamole and chips and it’s sure to be a hit! 

Homemade Pork Enchiladas Recipe

Ingredients

3 cups cooked and shredded pork

2 cups enchilada sauce – See recipe below

2 cups shredded cheddar cheese

½ yellow onion 

1-2 tablespoons olive oil 

10-16 Flour Tortillas* 

* The number of tortillas needed depends on size, you’ll need about 10 large tortillas or 16 small tortillas- I used 16 small ones, using my homemade tortillas recipe. 

Enchilada Sauce

2 tablespoons olive oil 

2 tablespoons all-purpose flour

3 tablespoons chili powder 

½ teaspoon garlic powder 

1 teaspoon ground cumin 

½ teaspoon paprika 

1 teaspoon sea salt (Redmond real salt)

2 cups chicken broth or stock

Directions

1. Preheat oven to 350°F.
2. Start with the enchilada sauce. In a small saucepan over medium high heat, heat the olive oil. Add the flour and stir for about a minute. Add all seasonings and mix well. Slowly pour in the chicken broth, stirring continuously with a whisk to avoid lumps. Reduce heat and let simmer and thicken for 5 minutes, stirring occasionally. 
3. Slice or dice ½ of a yellow onion, heat 1-2 tablespoons of olive oil in a sauté pan, add onions and cook until caramelized and tender. 
4. In a large mixing bowl, combine cooked and shredded pork, cooked onion, 1 cup of shredded cheese and approximately ⅓ of the enchilada sauce and mix until combined. 
5. Using a 9×13 pan, pour a thin layer of enchilada sauce to cover the bottom of the dish.
6. Now it’s time to fill the tortillas. Spoon desired amount of the pork mixture into the middle of each tortilla. Roll the tortilla up and place seam side down in the baking dish.
7. Repeat until you run out of tortillas or the filling mixture.  (If I have extra meat at the end, I add it on top of the tortillas).
8. Top rolled tortillas evenly with the remaining sauce and sprinkle with remaining cheese. 
9. Bake for 25-30 minutes, until heated through.
10. Serve with sour cream, green onions, salsa, hot sauce, or your favorite toppings!