Servings: 6 Prep: 30 min Cook: 45 min Total: 1 hr 15 min
These pork enchiladas are amazing. They make you feel like you’re cheating, but … you’re not! They’re full of cheese, moist tender pork, and the pork’s fantastically spicy sauce!
I’ve made these with both low carb tortillas, as well as with my all-purpose crepes. Truth be told both ways are excellent! The crepes make the recipe induction friendly and the lowest carb option, but I’d understand why some people might need to have a real tortilla in their enchilada!
Ultimately, these are pretty simple. Take a crepe or tortilla, roll some stuff into it, put it into a baking pan, and repeat this process until the pan is full, or you’re out of ingredients. Top with sauce and cheese. Bake!
Note: If you happen to have saved the pork sauce/veggies seperately from the shredded pork meat, mix this sauce with the salsa. This creates a little more salsa and allows the pork flavors to spread more evenly throughout the enchiladas.
Cheesy Pork Enchiladas
Print RateIngredients
- 1 1/2 cups prepared salsa divided into 3 parts (1/2 cup each)
- 12 each all-purpose crepes
- 3 lbs Mexican-ish Shredded Pork and Sauce
- 3 cups cheddar/colby cheese blend shredded and divided into two halves
- 3/4 cup sour cream
- 6 sprigs cilantro leaves fresh whole
Instructions
- Pre-heat oven to 350° F.
- Spread 1/3rd of the salsa evenly on the bottom of a 13X9 baking pan.
- On a plate, spread another 1/3rd of the salsa. Carefully dip a crepe into the salsa. This will coat one side of the crepe with salsa.
- Place a small amount of pork and some of the reserved cheese into the crepe. Roll it tightly.
- Repeat this process, placing each rolled crepe against one side of the baking pan, above the salsa. Then, place the next crepe alongside the previous crepe, until the pan is full or you've run out of ingredients.
- When the rolling process is completed, take the remaining salsa and spread it evenly on the top of the enchiladas.
- Top the enchiladas with the remaining ½ of the grated cheese.
- Bake until lightly brown and bubbly, roughly 45 minutes.
- Garnish with sour cream and cilantro leaves.
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* Learn More: More about this recipe and nutrition …
My husband and I love these. I used the crepes, didn’t miss the tortillas. So nice to have recipes for the food I miss. Thank you!!
Thanks, Sharon! Happy to help. I take requests, too! I’ll do what I can to get as close to the stuff you miss … as is possible! Let me know!
Spicy pork tamales. Mmmm! There is a little lady who sells them in front if the store here once or twice a month for the Mission. So hard to not get them. I personally have never made one, but I would live to try if you can come up with a recipe.
That’s a tall order, Sharon! Tamales are basically pure starch! However … I do think I may have a trick or two up my sleeve. I just recently ordered a few cans of a low carb hominy that I will try and manipulate into something "masa" like … then … probably steam them in banana leaves. I’d be VERY curious to see how these turn out … Fingers crossed! Might take me a few weeks, but … it’s on the list!
Do you put the pork in the crepe on the salsa side or the plain side?
Hi Unknown, I don’t understand the question. The pork is wrapped inside the crepes, which are kind of rolled like a burrito. They’re laid in the pan, side-by-side and then topped and baked. Does this help?
The third bullet days to dip the crepes in the salsa on one side. Then fill. Which side do you fill? The salsa side or the in dipped side. Thank you 🙂
My picky want to be chef daughter my cooking leftovers. Awesome. Thank you.
Ahhhhh … got it, Unknown! Ok, that step is intended really just to moisten the crepe, in case it’s dried out, at all. I would dip the "inside" … meaning the side the pork will be on and then roll. Technically, it doesn’t matter and it’s not even a huge issue if your crepes are already maliable. The reason you’d want it to be the inside, is mostly because it would be far more messy the other way around! I hope this helps!
Love your stuff! Lavash Bread would be great for these, I think! I use Joseph’s brand, as they are 50 cal each, but so big I tear them in half lengthways, for a 25 cal wrap with miniscule carbs – I mean MINISCULE! I keep them in the fridge at all times – I even cook my burger mix in a square slab and then cut them into strips to wrap with loads of fried Vidalia onion and fried tomato!! Nommnomm! :o) I’ve lost almost 80lbs eating this way, and for the first time in my life, food is guilt-free!! And I’m eating better and healthier than I ever have! Oh!! Something I’ve been wanting to share with you – I’m experimenting with Sesame Tahini to make my own Helwa tat Tork – you may know it as Halva. Oh man! I’m using honey to sweeten, as is traditional, but I think I may have to substitute some Stevia in the Raw, as I can’t leave the stuff alone!!! Thank-you again for all your hard work!! Kind regards, Catherine :o))
Catherine, I?ve actually never tried the Lavash Bread, but am definitely familiar with it. Perhaps I?ll give it a shot, now! Yep, I?m also familiar with halva. Tasty stuff! I think you?ll be disappointed in the flavor if you move to stevia. I might suggest looking into a xylitol based honey alternative. That?s, I think, the middle ground you?re looking for. A FAR better glycemic index, but without a significant loss in taste and texture, while also staying largely natural (about as refined as many stevia products). I LOVE the enthusiasm in your comment. Thank you for sharing it!
DJ,
Just had to write! I just tried your Pork Enchiladas and had them for dinner. My husband is diabetic, but won’t jump into low carb, so I’m trying to sneak in the ‘good’ meals where I can – and this one was a MAJOR hit! When he tells me it’s a ‘keeper’ I know I’ve scored. So thank you for the most excellent recipe (did I say I loved it too?)…..
I am just thrilled! Maybe one of these days he will quit resisting and go for it!
Trish, just keep replacing his old favorites with updated new ones. He may not even KNOW he’s low-carbing, but may wake up one morning … a few pounds lighter and a greater feeling of energy and clarity. He might ask … and then … it’s up to you how you handle it. Hopefully, if he’s feeling good, he’ll appreciate the dupe! 😀
What do you mix with the pork? It says pork in a spicy sauce, but what is in the spicy sauce? Can’t wait to make these they look so yummy!!!
Nevermind I found the recipe on your website. Thanks, can’t wait to dig in!!!!
Hi Cindy. Sounds like you found it, but … for anyone else in the future, the recipe is linked next to the "pork" ingredient line above. Just look for (Recipe) and you should see it. I hope this helps! 🙂
Am I the only one freaking out that there’s almost 700 calories and 40 fat grams per serving?!
—Reply posted by DJ on 4/28/2015
Hi Amber, I don’t know! You’re certainly the only one that I’m aware of, but … it could be that others are, as well. Not sure! In any event, a few things to think about. 1. The recipes on my site are somewhat deliberately quite large. First of all, I’m a 200+ lb. man, so my appetite is quite large. 2. Low-carb reduces the prevalence of the fat storing hormone insulin, so you’re allowed more calories per day, and you’ll still lose weight. Your body will burn the fat for energy, rather than stashing it on your tuckus. 3. Higher fat content is common with low-carb. When you reduce carbs, something else must be increased, and this is fat and protein. Fat is the only one that won’t convert to glucose, so … it tends to be the one that goes up the highest. The good news is, a diet high in fat and low in carbs tends to result in appetite suppression. While your individual meals may be higher in calories and fat, chances are … you’ll eat less snacks and just generally eat less frequently or in smaller amounts. The whole thing is quite a departure from the standard “low-fat/low-calorie/high-carb” thing that’s been tossed around for the past few decades. That didn’t really seem to work, so … try this. It worked for me! 🙂