Easy Pork Enchiladas Recipe


Difficulty LevelEasyServings12
Main Ingredient


 Canned green chile enchilada sauce28 Ounce (1 Can)
 Flour tortillas1 Dozen
 Pork roast2 Cup (32 tbs), cooked and cubed (You May Use Leftovers)
 Black beans1 Can (10 oz), drained
 Mozzarella cheese4 Cup (64 tbs), divided

Nutrition Facts

Serving size

Calories 429 Calories from Fat 188

% Daily Value*

Total Fat 21 g32.4%

Saturated Fat 8.4 g42.1%

Trans Fat 0 g

Cholesterol 59.8 mg

Sodium 809.3 mg33.7%

Total Carbohydrates 36 g11.9%

Dietary Fiber 5.4 g21.7%

Sugars 1.8 g

Protein 24 g47.4%

Vitamin A 12.9% Vitamin C 2%

Calcium 24% Iron 15.1%

*Based on a 2000 Calorie diet


Preheat oven to 350 degrees.
Pour a little bit of the green chile enchilada sauce in a 9 x 13 baking pan, just enough to cover the bottom.
Tear up 6 of the tortillas into bite size pieces and layer the bottom of the pan.
Top with pork, black beans and 2 cups mozzarella cheese.
Cover with about one half of the remaining enchilada sauce; tear up the last 6 tortillas and place on top.
Pour on the remaining enchilada sauce and top with 1 to 2 cups of mozzarella cheese.
Bake for about 40 minutes, or until it is heated thoroughly.