These pork verde enchiladas are easy and incredibly delicious.
I’ve made them for my family twice this month, and both times, I have gotten rave reviews from everyone from my husband to my 5-year-old.
Ingredients for this Pork Verde Enchiladas Recipe
15 Flour tortillas (Maya is my favorite brand)
1 Del Real Pork Carnitas (15 oz Walmart, or 20 oz Costco)
1 can black olives, sliced 5.75 oz
Monterey Jack cheese (8 oz for filling enchildas 16 oz if you want to top them as well)
Salsa Verde (mild) 7 oz
2 cans of green enchilada sauce Old El Paso (Mild) 10 oz
1 can green chilies (mild) 4 oz
1 cream cheese block 8 oz
Optional-cilantro, washed and diced, sprinkled on top after baking
Optional- sour cream, added after baking
Directions on how to make this recipe for Pork Verde Enchiladas
1- Preheat the oven to 350ºF
2- Pour 1/4 C enchilada sauce on the bottom of a 9×12 glass cooking dish and using a spatula spread it out (to help the enchiladas release once they are done baking).
3- Put green chiles, salsa verde, enchilada sauce, and carnitas pork into a frying pan over medium high heat bring it to a high heat. Gently stir in the cream cheese and as soon as it is melted remove from heat.
4- Place a tortilla flat on a preparation area and scoop in about 1/3 C of the carnitas mixture add 1/4 C Montgomery Jack cheese and if desired, a few sliced olives on top and roll it and place it into the pan.
5- Once all of the enchiladas are placed into the dish cover tortillas with the remaining cheese, cover the pan with tin foil and bake for 30 minutes.
Tip- Check the enchiladas at about 20 minutes into the bake and if the cheese is starting to brown, cover with tin foil.
When the 30 minutes is up, check the middle enchilada by cutting a slit in to the middle of it to check for melted cheese which means they are ready.
6- Take the pan out of the oven and serve with cilantro and sour cream.
Enjoy!
Pork Verde Enchiladas
These pork verde enchiladas are easy and incredibly delicious.
Ingredients
- 15 Flour tortillas (Maya is my favorite brand)
- 1 Del Real Pork Carnitas (15 oz Walmart, or 20 oz Costco)
- 1 can black olives, sliced 5.75 oz
- Monterey Jack cheese (8 oz for filling enchildas 16 oz if you want to top them as well)
- Salsa Verde (mild) 7 oz
- 2 cans of green enchilada sauce Old El Paso (Mild) 10 oz
- 1 can green chilies (mild) 4 oz
- 1 cream cheese block 8 oz
- Optional-cilantro, washed and diced, sprinkled on top after baking
- Optional- sour cream, added after baking
Instructions
- Preheat the oven to 350ºF
- Pour 1/4 C enchilada sauce on the bottom of a 9×12 glass cooking dish and using a spatula spread it out (to help the enchiladas release once they are done baking).
- Put green chiles, salsa verde, enchilada sauce, and carnitas pork into a frying pan over medium high heat bring it to a high heat. Gently stir in the cream cheese and as soon as it is melted remove from heat.
- Place a tortilla flat on a preparation area and scoop in about 1/3 C of the carnitas mixture add 1/4 C Montgomery Jack cheese and if desired, a few sliced olives on top and roll it and place it into the pan.
- Once all of the enchiladas are placed into the dish cover tortillas with the remaining cheese, cover the pan with tin foil and bake for 30 minutes.
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