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Cheesy Pork Enchiladas

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.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings: 6 Servings
Calories: 659.12666666667kcal
Author: DJ Foodie


  • 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


  • 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.


Serving: 6g | Calories: 659.12666666667kcal | Carbohydrates: 13.416666666667g | Protein: 60.45g | Fat: 37.951666666667g | Fiber: 2.6016666666667g