Stacked Pork Enchilada's

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Serves: 6 - 10
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1 1/2 lb cubed pork
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2 can(s) enchilada sauce
2 can(s) chopped green chilies
1 1/2 Tbsp granulated garlic
oil (enough for browning pork)
1 large onion (chopped)
24 yellow corn tortillas
1 lb mild cheddar cheese (shredded)
1/2 c flour (for dredging pork & making gravy)
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The Cook

Annette Harris Recipe
Well Seasoned
Wamego, KS (pop. 4,372)
Member Since Dec 2011
Annette's notes for this recipe:
I am not the best at typing out recipe's - sure hope you can follow what I wrote.
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Preheat oven to 400 degree's. Dredge pork in flour and then fry in oil until browned and done. Add 2 TBS flour to hot mixture to start a gravy.
Add 2 cans Enchilada Sauce, Green Chilies and Garlic. If the mixture seems too thick, you can add a small amount of water to it.
Heat Corn Tortilla's in a small amount of hot oil to soften them. Drag the Tortilla's through the gravy mixture, one at a time. Layer in a 9x13 greased pan.
After the first 6 Tortilla's are placed in the pan, sprinkle cheese and some onion on each plus a small amount of the gravy mixture.
Begin the process again, layering to a stack of four. Sprinkle the top tortilla with cheddar cheese then place in oven. Bake approximately 20 minutes - or until bubbling.

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