Shredded Pork Enchiladas

This is a good recipe if you have leftover shredded pork that you use for pork burritos. I had quite a bit left over after we had friends over and I really didn't want to waste it so I modified a recipe I found to use it. It turned out delicious. In the future I may make extra pork so we can have the enchiladas later in the week.

Shredded Pork Enchiladas

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  • Prep Time


  • Total Time


  • Servings



  • 3-4

    cups shredded pork cooked in a Mexican seasoning (If you don't have any available, you can start from scratch by roasting a pork roast in the crock pot for 6-8 hrs until tender. Mix in 1 can diced

  • 1

    carton sour cream

  • cups salsa (I used the green chili verde)

  • 1

    can (3 ounce) sliced black olives

  • 2

    cups shredded Mexican blend cheese

  • 2-4

    Tbsp olive oil

  • 1

    pkg corn tortillas

  • 1

    can enchilada sauce (red or green)


Mix the shredded pork, sour cream, salsa, and olives. In a small frying pan, add 1 Tbsp olive oil, fry tortillas, one at a time, just until tender and flexible. Down the middle of each tortilla, add a scoop of meat mixture and sprinkle some cheese on top. Roll tortilla up as best you can and place, seamside down, in a greased 9X13 casserole dish. Make as many as you have ingredients for or as you need. When dish is full, cover tortillas with enchilada sauce and sprinkle remainder of cheese. Bake covered at 350 for approximately 45 minutes or until warm and bubbly. Garnish with more olives, sour cream and salsa if desired.


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