Spiced Pork Enchiladas with Roasted Chile Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Warm corn tortillas filled with seasoned pork and cheese, baked under a smoky roasted chile sauce for a vibrant Mexican dinner. This mexican-inspired pork ready in about 50 minutes blends ground pork, olive oil, small, diced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground pork
• 2 tbsp olive oil
• 1 small, diced yellow onion
• 3 minced garlic cloves
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 8 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 4 large, peeled and seeded roasted red chiles
• 1 cup tomato sauce
• 1/2 cup chicken broth
• 1 tbsp lime juice
• 1/4 cup chopped cilantro

Instructions

1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small diced yellow onion and cook for 3-4 minutes until translucent.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 lb ground pork, breaking it apart, and cook until browned, about 7-8 minutes.
3. Step 3: Mix in 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes to toast spices.
4. Step 4: In a blender, combine 4 peeled and seeded roasted red chiles, 1 cup tomato sauce, 1/2 cup chicken broth, and 1 tbsp lime juice. Blend until smooth.
5. Step 5: Lightly oil an 8x8-inch baking dish. Spread 1/3 cup of the chile sauce on the bottom. Soften 8 corn tortillas by warming them in a dry skillet for 10-15 seconds each.
6. Step 6: Spoon about 1/4 cup of the pork mixture and 2 tbsp shredded Monterey Jack cheese onto each tortilla, roll tightly, and place seam-side down in the dish.
7. Step 7: Pour remaining chile sauce over the enchiladas and sprinkle with remaining 1 cup shredded cheese.
8. Step 8: Bake uncovered for 20 minutes until cheese is melted and bubbly. Garnish with 1/4 cup chopped cilantro before serving.