Pork Enchiladas

Pork Enchiladas

The Spruce / Julia Estrada

Prep: 25 mins
Cook: 60 mins
Pressure Build/Release Time: 30 mins
Total: 115 mins
Servings: 5 servings
Yield: 10 enchiladas
Nutrition Facts (per serving)
1307 Calories
86g Fat
29g Carbs
99g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 5
Amount per serving
Calories 1307
% Daily Value*
Total Fat 86g 111%
Saturated Fat 35g 173%
Cholesterol 356mg 119%
Sodium 1874mg 81%
Total Carbohydrate 29g 11%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 99g
Vitamin C 4mg 22%
Calcium 510mg 39%
Iron 7mg 38%
Potassium 1428mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pork enchiladas make for a mouth-watering dish that's full of so much flavor. You’ll love this version just as much as chicken or beef enchiladas.

The pork is done in the Instant Pot to speed up the meat cooking time, then the enchiladas are assembled for a quick bake. You can also just use precooked pork shoulder like leftover pulled pork. We used store-bought enchilada sauce, but you can make your own if you have the time. You can also use green enchilada sauce if you prefer enchiladas verdes. The pork tastes delicious both ways.


For the Pork:

  • 4 pounds bone-in Boston butt roast

  • 2 teaspoons salt

  • 1 teaspoon ground black pepper

  • 2 teaspoons dried oregano

  • 1 tablespoon brown sugar

  • 1 teaspoon ground coriander

  • 1 teaspoon chili powder

  • 1 tablespoon garlic, minced

  • 3 tablespoons onion, minced

  • 2 teaspoons olive oil

  • 1 (15-ounce) can red enchilada sauce

  • 2 cups chicken broth

  • 2 tablespoons apple cider vinegar

For the Enchiladas:

  • 10 tortilla corn tortillas

  • 2 cups Monterey Jack cheese, shredded

  • 1 small red onion, thinly sliced

For Serving:

  • 1 tablespoon sour cream

  • 1 cup rice, for serving

  • 2 cup refried beans

Steps to Make It

  1. Gather the ingredients.

    Pork Enchiladas ingredients

    The Spruce / Julia Estrada

  2. Trim fat off of pork. Try to get as much as you can, but you can also leave some for flavor.

    trim fat from pork

    The Spruce / Julia Estrada

  3. Rub pork with salt, pepper, oregano, brown sugar, coriander, and chili powder.

    Rub pork with salt, pepper, oregano, brown sugar, coriander, and chili powder on a baking sheet

    The Spruce / Julia Estrada

  4. Place roast in Instant Pot insert. Add garlic, onion, olive oil, enchilada sauce, chicken broth, and vinegar. Cover and allow it to marinate in refrigerator for at least 1 hour, but up to 24 hours.

    pork with marinade in a bowl

    The Spruce / Julia Estrada

  5. Place insert into instant pot. Turn roast in the liquid. Cook on meat setting for 60 minutes. Allow steam to escape when timer goes off. 

    pork with marinade in an instant pot

    The Spruce / Julia Estrada

  6. Remove roast from liquid and cool slightly. Shred meat with two forks until you have small pieces. You probably will not use all of the pork, you can set it aside for another recipe. You can also pull out the bone and use it for another recipe or dispose.

    pulled pork in a bowl

    The Spruce / Julia Estrada

  7. Leave liquid in the instant pot insert. Cook on sauté setting, uncovered for 8 to 10 minutes or until sauce has reduced by one third. 

    pork liquid in a bowl

    The Spruce / Julia Estrada

  8. Preheat oven to 350 F. Add a 1/2 cup of sauce to shredded pork and toss to coat. Set aside pork and remaining sauce in separate bowls while you prepare tortillas.

    Pork Enchiladas ingredients

    The Spruce / Julia Estrada

  9. Heat oil in a small sauté pan on medium-high heat. Add a tortilla to pan and cook for 20 seconds per side. Remove from oil with tongs and place on a plate.

    Continue until you have fried all the tortillas. They are not supposed to get crispy; the oil just helps to make them pliable.

    tortilla in a pan with oil

    The Spruce / Julia Estrada

  10. Dip each tortilla into the sauce you set aside and coat both sides. 

    tortillas on a plate, sauce in a bowl

    The Spruce / Julia Estrada

  11. Stack tortillas on a plate until you’ve coated all of them. Pour a cup of sauce into bottom of a 9 x 13-inch casserole dish. Fill each tortilla with a 1/4 cup of pork, along with a few slices of red onion and a few tablespoons of grated Monterey Jack cheese.

    Pork Enchiladas ingredients placed on the tortilla

    The Spruce / Julia Estrada

  12. Roll up tortilla around filling and place seam side down into baking dish. Fill the baking dish tightly with enchiladas.

    Pork Enchiladas in a baking dish

    The Spruce / Julia Estrada

  13. Pour another cup of the sauce of top of enchiladas and then top with remainder of shredded Monterey Jack cheese.

    Pork Enchiladas in a baking dish with cheese on top

    The Spruce / Julia Estrada

  14. Bake for 25 minutes, uncovered, until cheese is melted and browned and sauce is bubbly. 

    Pork Enchiladas in a baking dish

    The Spruce / Julia Estrada