Ground Pork Enchiladas with Red Chile Sauce

Ground pork enchiladas are rolled corn tortillas filled with seasoned pork, covered in red enchilada sauce and cheese, then baked until bubbling. This Mexican-inspired casserole is hearty and straightforward to assemble, with plenty of room for regional and family variations in the sauce, fillings and toppings.

Ingredients

1 tablespoon (15 ml) neutral cooking oil, such as canola or avocado oil
1 pound (450 g) ground pork
1 small yellow onion, about 1 cup (150 g) finely diced
2 garlic cloves, about 2 teaspoons (6 g) minced
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) mild chili powder
½ teaspoon (1 g) dried oregano
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) black pepper
1 can (4 ounces/113 g) diced green chiles, drained
2 cups (480 ml) red enchilada sauce, divided
8 corn tortillas, about 6 inches (15 cm) wide
2 cups (200 g) shredded Monterey Jack or mild cheddar cheese, divided
2 tablespoons (8 g) chopped fresh cilantro, for serving (optional)

Instructions

Heat the oven to 375°F (190°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking dish or spread a thin layer of sauce across the bottom. Dice the onion, mince the garlic and shred the cheese if it is not already shredded. Drain the green chiles so their extra liquid does not water down the filling.
Set a large skillet over medium-high heat and add the oil. Add the ground pork and onion, breaking the pork into small pieces with a sturdy spoon. Cook for about 8 to 10 minutes, stirring and crumbling the meat as it browns. Check the thickest pieces with a food thermometer; cook ground pork to 160°F (71°C), the USDA FSIS safe minimum internal temperature. If it has not reached that temperature, continue cooking and check again.
Reduce the heat to medium. Stir in the garlic, cumin, chili powder, oregano, salt and pepper, and cook for about 1 minute, just until fragrant. Add the drained green chiles and ¼ cup (60 ml) of the enchilada sauce. Stir to coat the pork, then take the skillet off the heat. Taste a small amount and adjust the salt if needed; remember that the sauce and cheese will add seasoning too.
Warm the tortillas so they bend without cracking. Stack them between damp paper towels and microwave for about 30 to 45 seconds, or heat them one at a time in a dry skillet for several seconds per side. Keep the warmed tortillas covered with a clean towel while you work. If one splits, use it in the center of the dish or overlap the tear when rolling.
Spread about ½ cup (120 ml) of the remaining sauce over the bottom of the baking dish. Spoon an eighth of the pork mixture down the center of each tortilla and add a small pinch of cheese. Roll each tortilla snugly around its filling and place it seam-side down in the dish. Arrange them in a single layer; a little space between rolls is fine, but avoid stacking them.
Pour the rest of the sauce evenly over the rolled tortillas, paying attention to the ends so they do not dry out. Sprinkle the remaining cheese over the top. Bake uncovered for about 22 minutes, until the sauce is bubbling around the edges and the cheese has melted. If you prefer a browned top, broil briefly at the end, watching continuously so the cheese does not scorch.
Let the dish stand for 5 minutes before serving. This short rest helps the rolls hold together when lifted. Scatter cilantro over the top if desired, and serve hot with extra sauce from the dish.

Tips

Keep the tortillas flexible. Corn tortillas can crack if they are cold or dry. Warm only until pliable, keep them covered, and roll them while still warm. If your tortillas are particularly fragile, warm them one at a time in a skillet with a very light film of oil.
Drain excess fat, not all the flavor. Ground pork varies in leanness. If a noticeable pool of fat collects after browning, carefully spoon off most of it before adding the spices. Leaving a little in the pan helps carry the seasoning through the filling.
Choose sauce with the heat level you want. Mild red enchilada sauce keeps the pork and chiles approachable; medium or hot sauce makes the whole casserole spicier. If the sauce is very thick, stir in a tablespoon or two of water to help it spread, rather than pouring on a large extra amount that could make the tortillas soggy.
Make assembly easier. Set out the baking dish, filling, cheese and warmed tortillas before rolling. Keep the filling in a narrow line down the middle and avoid overfilling; smaller, evenly filled rolls are easier to seal and serve neatly.

Serving Suggestions

Serve two enchiladas per person as a main dish. Since the rolls are rich and saucy, pair them with something fresh or crisp: shredded lettuce with lime, a simple cabbage slaw, sliced radishes, or a tomato and avocado salad. A side of black beans, pinto beans or Mexican-style rice makes the meal more substantial. For a lighter plate, serve one enchilada with a generous portion of vegetables.

Set out toppings separately so everyone can finish a serving to taste. Chopped cilantro, thinly sliced green onion, diced avocado, pickled jalapeños and a squeeze of lime all work well. Sour cream or plain yogurt can soften a spicy sauce, while a few spoonfuls of salsa add freshness. If serving a crowd, bring the baking dish to the table on a heat-safe trivet and use a wide spatula to lift each roll with some sauce.

Variations

Use green sauce: Swap the red enchilada sauce for 2 cups (480 ml) of green enchilada sauce or salsa verde. The flavor will be brighter and more tart. If using salsa verde, choose a smooth, pourable one; a chunky salsa may not coat the tortillas evenly.

Add beans or corn: Stir ½ cup (85 g) drained black beans or ½ cup (80 g) corn kernels into the cooked pork mixture. These additions stretch the filling and change its texture, so keep the total filling modest enough that the tortillas can still roll. Taste before adding extra salt, particularly if the beans are salted.

Adjust the cheese: Pepper Jack adds a gentle chile kick, while Oaxaca cheese melts into soft, stretchy layers. Oaxaca cheese may be less readily available; Monterey Jack is an easy substitute with a mild, creamy result. A small amount of sharp cheddar adds a more pronounced flavor, though it may not melt quite as smoothly on its own.

Change the protein: Ground turkey or ground chicken can replace the pork in the same amount, but they need to reach 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry. Ground beef can be used and should reach 160°F (71°C). The flavor and fat level will vary, so drain excess fat as needed and taste the filling before rolling.

Make the sauce from scratch: A homemade red chile sauce is a useful alternative to canned sauce, though recipes vary by region and household. For a practical pantry version, simmer tomato sauce with broth and mild chile powder, cumin and garlic, then season to taste. It will usually taste less complex than a sauce made with dried whole chiles, but it works well here. If using dried chiles, remove stems and seeds as desired, soften them in hot water, then blend thoroughly with broth and seasonings; handle hot chiles carefully and avoid touching your eyes.

Storage and Reheating

Refrigerate leftover enchiladas within 2 hours of cooking. Cover the baking dish or move portions to a shallow airtight container, and keep them refrigerated for 3 to 4 days. The tortillas soften as they sit in sauce, but the leftovers remain convenient for reheating. For best texture, store any fresh toppings separately and add them after reheating.

To reheat a portion in the microwave, place it in a microwave-safe dish, cover loosely and heat in short intervals, turning or checking between intervals so the center warms evenly. For several portions, cover the baking dish with foil and reheat in a 350°F (175°C) oven until hot throughout. Check leftovers with a food thermometer and reheat them to 165°F (74°C). Add a spoonful of water or sauce before reheating if the edges look dry.

To freeze, cool the enchiladas promptly, wrap portions or the whole dish well, and freeze for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating, or reheat from frozen in a covered oven-safe dish at 350°F (175°C), allowing extra time and checking that the center reaches 165°F (74°C). Do not leave the dish at room temperature to thaw.

Frequently Asked Questions

Can I assemble ground pork enchiladas ahead of time?

Yes. Cook the filling, assemble the rolls with sauce and cheese, cover the dish and refrigerate it for up to 24 hours before baking. For more even cooking, let a glass or ceramic dish sit out only while the oven heats, not for an extended period. Bake until bubbling in the center; a chilled casserole may need several extra minutes. Check the pork filling was cooked to 160°F (71°C) before assembly.

How do I keep corn tortillas from breaking?

Warm them until flexible and keep them covered while filling. Older tortillas may need a little longer in the microwave or skillet, but do not let them dry out or turn crisp. If a tortilla still breaks, overlap the split edges when rolling or use that tortilla in the middle of the baking dish, where the sauce and neighboring rolls help hold it together.

Can I use flour tortillas instead?

Yes, though flour tortillas are softer and larger than the 6-inch corn tortillas in this recipe. Use smaller flour tortillas if available, and roll them gently without overfilling. They may absorb sauce differently and become softer after baking, so use just enough sauce to cover the top rather than leaving the rolls submerged.

Why are my enchiladas soggy?

Too much sauce inside the filling, wet add-ins, or very loosely rolled tortillas can make the casserole overly soft. Drain the green chiles and any beans or vegetables well, use the measured sauce, and coat the bottom and top rather than pouring sauce inside each tortilla. Corn tortillas naturally soften as they bake, so a tender texture is normal.

Can I make this recipe less spicy?

Choose mild enchilada sauce and mild diced green chiles, and use a mild chili powder rather than a hot chile blend. The recipe does not require fresh hot peppers. For diners who want more heat, serve sliced jalapeños or hot sauce at the table instead of making the entire baking dish spicy.

Can I double the recipe?

Yes. Double the ingredients and divide the enchiladas between two baking dishes rather than crowding them into one. The skillet may not brown two pounds of pork evenly at once, so cook it in batches if necessary. Bake both dishes on separate oven racks, rotating their positions partway through, and check that the sauce is bubbling before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).