Real Recipes From Real Home Cooks ®

shredded pork enchiladas

(1 rating)
Recipe by
Julie Zielinski
Newburgh, IN

I first created this to use leftover pork roast from a large Christmas gathering we had. I now buy pork specifically for this. I've also used leftover taco meat.

(1 rating)
prep time 8 Hr
cook time 45 Min
method Bake

Ingredients For shredded pork enchiladas

  • 1 lb
  • 1 pkg
    taco seasoning
  • 32 oz
    chicken stock/broth
  • 1
    large onion
  • 1
    large zuchini
  • 1 can
    campbell's fiesta nacho cheese soup
  • 1 pkg
  • 2 can
    red enchilada sauce
  • 1-2 Tbsp
  • cooking spray
  • 4 c
    shredded cheese (i use a mixture of mexican blend & pepper jack. my son doesn't like spicy foods, so i make his first & then add the pepper jack.)
  • sour cream
  • salsa
  • chopped green onions
  • sliced or chopped black olives

How To Make shredded pork enchiladas

  • 1
    Rub pork w/ taco seasoning or mix taco seasoning w/ broth. Put pork in crockpot, pour broth over meat. Cook until meat shreds easily (takes mine about 6 hours on low).
  • 2
    Reserve cooking liquid. Shred pork & set aside.
  • 3
    Put enough oil in frying pan to cover bottom. Chop onion & sautee on medium heat. Shred zuchini & add to pan. Add cooking liquid, 1/4 C at a time, to keep moist. When vegetables are soft & liquid is mostly absorbed, add shredded pork (& enough cooking liquid so that pork doesn't dry out), soup, & 3 C cheese.
  • 4
    Spray 9 x 12 pan with cooking spray. Add enough red enchilada sauce to cover bottom of pan. Place 1/2 C or so pork mixture into tortilla, roll, & place in pan, seam side down. Continue until you're out of tortillas. Pour remaining sauce over tortillas to cover them. Sprinkle remaining cheese on top. Spray foil, & cover pan.
  • 5
    Bake at 350 for 30 minutes. Remove foil & back 2 more minutes. Let sit 5 minutes.
  • 6
    Serve w/ salsa, sour cream, onions, olives, or whatever taco fixings you'd like.