Creamy Pork Enchiladas

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These Creamy Pork Enchilada's are a family favorite at our house. It is my go-to way to use up leftover Pork Roast. I love that I can whip them up in a hurry and my kids love the creamy sauce rather than a traditional red or green enchilada sauce.

Just looking at this picture I can taste these yummy, warm, cheesy enchiladas. This recipe makes 12 enchiladas or 6 servings. Don't worry if you have leftovers, they heat up quite well the next day and make yummy leftovers, basically leftovers of leftovers that you won't mind eating!

And, it's perfect timing! On Saturday 12/16 ONLY, Smith's will have pork loin roasts on sale for only $0.99 a pound (reg. $5.99!). To get in on this sale you'll need to load the digital coupon found here, then just make sure to shop on Saturday. Look for the roasts in the meat department.

I like to put out some toppings on the table and let everyone choose what they want to put on their Cream Pork Enchiladas. I usually include sour cream, cilantro, salsa and sometimes sliced green onions. Just throw together a side salad and you've got a quick and delicious meal perfect for any night of the week!

Creamy Pork Enchiladas

These pork enchiladas are the perfect way to use up leftover pork roast. The pork and cheese is rolled into flour tortillas and is covered in a creamy green chili sauce that isn't too spicy. Enjoy!

Course: Main Course
Cuisine: Mexican
Servings: 6 people
  • 3 cups shredded pork
  • 12 medium flour tortillas
  • 3 cups shredded Monterey Jack cheese
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 2/3 cup chicken broth
  • 1 1/4 cup sour cream
  • 1 can diced, mild green chilies
  • salt and pepper to taste
  1. Preheat the oven to 425 degrees. Spray 9x13 pan with cooking spray and set aside.

  2. Lay out the flour tortillas and split the pork and 2 cups cheese evenly between the 12 tortillas. Roll them up tightly and put them into the greased pan.

  3. In a large skillet or saucepan, melt the butter then add in the flour and whisk for about 60 seconds.

  4. Add the chicken broth to the pan and continue whisking until the sauce is thickened and creamy. (Approximately, 6-9 minutes.)

  5. Mix in the sour cream, chilies, salt and pepper, to taste. 

  6. Pour the cream sauce over the rolled up tortillas and sprinkle with remaining 1 cup of cheese.

  7. Bake in the oven for 25 minutes or until they are bubbly. Serve with salsa, cilantro, sour cream and/or green onions. (Sometimes I will turn on "broil" for a minute or two to get the cheese nice and bubbly and golden brown.)

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