When you’re feeling in the mood for some awesome Mexican flavors opt for these easy Pork Enchiladas. Leftover pork never tasted so good!
My husband and I are big fans of pork loins since they are low in fat, high in protein and, oh yeah, they taste great. lol I love to cook them on the grill, like my Asian-Style Pork Loin, in the crockpot, like this delicious & easy Barbecue Pork, or roast it, like my newest fave Bacon Wrapped Pork Loin Sheet Pan Dinner.
So, as you can see, we have a lot of pork leftovers! But, when you fancy them up, they taste like anything but leftovers. And these pork enchiladas are no exception. Make them with any leftover pork and you’ll be pleasantly surprised when your family asks for you to make them over and over again.
They are like an entire meal in a wrap. They not only include pork but corn, black beans and, of course, cheese. They are easy to put together, just pile in the fillings and wrap it up, then cover with a quick and easy fresh cilantro sauce. OK, I have to admit I’m drooling as I write this. It was just so good!
The nice thing about this recipe is that you can use leftover chicken or beef too. No leftovers? No problem! Just brown up some ground beef and you’re good to go.
I served it with a little side of chopped lettuce and tomato, some salsa and sour cream. I would have also added some sliced avocado but didn’t have any in the house. 🙁 Whatever your favorite go-tos are with Mexican food, they’d work great!
- 2 Tablespoons olive oil
- 4 green onions, sliced thin
- 1-1/2 teaspoons minced garlic
- 8-10 slices pickled jalapeno pepper slices, minced
- 2/3 cup cilantro, chopped & divided
- 1 Tablespoon lemon or lime juice
- 2/3 cup milk (I used almond milk)
- 1 Tablespoon flour
- 8 oz leftover pork loin, cut into 2” strips (such as from our Crockpot Cuban Pork, Grilled Asian Pork Loin, Tex-Mex Pork)
- 1 large tomato, chopped or 1 cup chopped tomatoes
- 1/2 cup corn kernels, if using frozen, thaw it out
- 1/2 cup black beans, rinsed
- 1/2 teaspoon salt
- 8 6 ” flour tortillas to keep it healthy use whole wheat
- 1-1/2 cups low-fat cheddar cheese
- Garnishes: chopped cilantro, salsa, sour cream, avocado, chopped lettuce & tomato
Preheat oven to 350 degrees.
In a small skillet, sauté green onions, garlic & jalapeno pepper for about 2 minutes, or until onions are tender.
Place in Ninja chopper or food processor along with 1/3 cup cilantro and lemon juice. Process until smooth.
Add milk & flour and process again until well mixed.
In a medium bowl, combine pork, tomatoes, corn, beans and remaining cilantro. Salt to taste.
Place 1/4 cup cilantro sauce in bottom of a 8”x11” baking dish.
Lay out all 8 tortillas and divide mixture evenly between them. Top each with a couple tablespoons of cheese. Roll them up and place, seam side down, into baking dish.
Pour remaining cilantro sauce on top of tortillas.
Cover baking dish with foil and bake for 20 minutes.
Remove foil, top with remaining cheese and bake for an additional 10 minutes. At this point, if you like your cheese nice and brown, you can place dish under the broiler for 3-5 minutes.
Sprinkle with chopped cilantro and serve with sides of salsa, sour cream and chopped lettuce and tomato if desired.