Pork Enchiladas with Feta


Hatch Green Chile Pulled Pork Enchiladas

Video taken from the channel: Smokin’ Joe’s Pit BBQ


How To Cook Pork Enchilada

Video taken from the channel: Scoff


Pork Enchiladas | Quarantine Cooking | Use What You Have

Video taken from the channel: Alicia’s In The Kitchen


Shredded Pork Enchiladas With Verde Sour Cream Sauce by Rockin Robin

Video taken from the channel: Rockin Robin Cooks


Pork, Onion & Cheese ENCHILADAS

Video taken from the channel: Margie’s It’s No Secret


Pulled Pork Enchiladas By One Kitchen

Video taken from the channel: One Kitchen A Thousand Ideas


Quick & Easy Shredded Pork Enchiladas (Dr Poon / Low Carb)

Video taken from the channel: Anna’s Kitchen

In a large frying pan on medium heat, heat up the olive oil and fry the pork cubes until they start getting brown. Add the onion, red and green chopped peppers, chili, Jalapenos and garlic. Spoon the pork mixture down the center of each tortilla and roll up. Spoon 1/4 cup of the sauce into a 7 x 11-inch baking dish. Place the enchiladas, seam-side down, in the dish, and spoon the remaining sauce on top.

Cover with foil and bake for 15 minutes. Ingredients 1 jar (15-1/2 ounces) salsa con queso dip, divided 1 can (10 ounces) enchilada sauce, divided 1 can (4 ounces) chopped green chilies 1/3 cup water 2 tablespoons reduced-sodium taco seasoning 4 cups cubed cooked boneless country-style pork ribs. Instructions In a bowl, combine the spinach, feta, onion, and 1 cup Monterey Jack cheese. Add a couple pinches kosher salt and pepper.

Preheat an oven to 350 degrees F (175 degrees C). Step 2 Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder. Preheat the oven to 325 degrees F. Mix the chili powder, salt, oregano and pepper together in a small bowl.

Sprinkle the cubed pork chunks with the spice mixture and. Place about 1/4 cup of shredded pork down the center of each tortilla. Sprinkle with Monterrey Jack cheese (you should use about 1/2 of the cheese for the filling). Repeat with the remaining tortillas. Place the filled tortillas in the prepared pan.

Instructions. Preheat oven to 350F/180C. Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned about 1 1/2 minutes.

Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible. Spoon 1/4 cup pork mixture across the center of a tortilla and fold one side over filling, then continue to roll up tortilla. Place seam side down in prepared baking. 1 green bell pepper.

3 cloves of fresh garlic. 1 cup vegetable broth (or chicken broth) 1 teaspoon ground cumin. 1 teaspoon dried Mexican oregano.

Dash salt (or to taste) Dash pepper (or to taste) Approximately 1/2 cup cooking oil (for frying the tortillas) 8 corn tortillas.

List of related literature:

Spread cream cheese on each tortilla; divide and add the spinach, ¾ cup of the cotija cheese, half of the grated cheese, and the green onions down the center.

“The Belly Fat Cure#” by Jorge Cruise
from The Belly Fat Cure#
by Jorge Cruise
Hay House, 2015

4 small flour tortillas 4 teaspoons (1⁄2 stick) butter, at room temperature 1 cup shredded cheese (cheddar, queso quesadilla, Oaxaca) 1⁄4 cup thinly sliced scallions 1 batch Bacon-Cotija Guacamole (page 55) Preheat the oven to 350°F. Lay the tortillas on a baking sheet.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Add about 2 tablespoons cheese and about 1½ tablespoons of filling in the center of the tortilla.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
by Pati Jinich
HMH Books, 2013

In the recipe my aunt shared with me, it was simply feta cheese, parsley, diced scallions, eggs, and black pepper.

“The Sandcastle Girls” by Chris Bohjalian
from The Sandcastle Girls
by Chris Bohjalian
Simon & Schuster UK, 2012

Add the remaining tablespoon each oil and cheese, along with the parsley, and mix well.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Then combine it with the grated cheese and lightly mix in the olives and/or chilies, if you are using them.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Pour the tomatillo sauce over the filled tortillas, and sprinkle the rest of the cheese over the enchiladas.

“Edible and Useful Plants of Texas and the Southwest: A Practical Guide” by Delena Tull
from Edible and Useful Plants of Texas and the Southwest: A Practical Guide
by Delena Tull
University of Texas Press, 1999

Scatter an eighth of the barbecue, V4 cup of the slaw, and about 4 cup of the cheese evenly over each of 8 tortillas and top with the remaining tortillas.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

Combine the feta cheese, onion, parsley, salt, and pepper in a bowl.

“Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites” by Kamal Al-Faqih
from Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites
by Kamal Al-Faqih
Globe Pequot, 2009

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts


Your email address will not be published. Required fields are marked *

  • I made this and it was quite good, my spouse wasn’t as enthusiastic but that’s Life, I can only try.
    However today I had this leftover for lunch and it was delicious. I will make this recipe again but may try corn tortillas instead of flour, corn tortillas being more traditional!
    Thank you Julia, your male companion is a very lucky man, I trust he realizes that!

  • Very good! You and the blackhatclub caught that! I didn’t even notice it until after I uploaded the video! Thanks for your comments!

  • Looks really good, I’m using your technique for some pork enchiladas I’m making I had to tweak the recipe a little bit because of my budget but thanks for your help because now I know what I’m doing….����

  • Hi Robyn those enchiladas look magnificent. Yum I’m craving one of those. Great looking pork also. I have to make this for my hubby as he loves enchiladas. Lol at the blooper in the end. So easy to say the wrong this:)

  • Hi rockin robin. I love your vids because they really have a ring of authenticity about them, like I can trust that they are worth the effort involved. Thanks for all your effort:)

  • Thanks Cynthia! Glad to hear you are enjoying the recipes. As always thanks again for all the tweets. I do appreciate you spreading the word about my channel!

  • Well if your gonna do a kitchen video, you picked a great dish to share with us!! What a great way to use those leftovers for sure. Your green chile sauce looks fantastic too!

  • Nothing like some good enchiladas, pulled pork and the hatch green chilies push it over the top! Munster is awesome and creamy. Great one Joe!

  • I’ve never had a pork enchilada. That looks delicious. My wife makes chicken mole enchiladas. Now I’m think pulled pork mole enchiladas?

  • Tis Chile season and here I am east of the Mississippi.. Those looked great as I am a Enchilada freak. I was almost gonna dispute the chile before the cheese until you showed the finished product and the cheese made the chile stick on the enchiladas. I could have eat half that platter looked great Joe.

  • I have used this recipe for the pork about a dozen times.  I’ve used different variations on the sauce but we LOVE the pork and wouldn’t change a thing!

  • This enchilada recipe looks divine! Your step-by-step explanations and demonstrations made it appear easy enough even for me. Excellent job! Kudos also to the cameraman who is an often overlooked part of great videos like this one!

  • Thanks so much for your comments! I hope you will try making this recipe. It is pretty easy! Let me know if you do! Thanks again and have a great day! Rockin Robin

  • Oh my that looks phenomenal bro the only thing I would change is I would eat the whole dish cuz that is a wonderful way to use up leftover pork

  • Hey is that cheese the one that smells like pata!? Cause if it is damn that cheese is fire �� with enchiladas and Chile rellenos.. them enchiladas look bomb dot com now I know that huevos montando on them enchiladas were delicious but remember next time some cebolla on top ��

  • I must say that you really are a pro in cooking mexican recipes, robin. The way you cook and talk about food, you really know what you’re doing and we can even learn cooking tips from you! I just wish there’s another version of your channel out there that does french cuisine, coz I like it too. Haha

  • Ah! What you didn’t see was the other dish I made where I placed 5 enchiladas in it. What you saw in the video was 5 total in those two dishes!

  • They look delicious and easy to make. I will have to try making these sometime in the future. I could see everything. Thank-you for sharing your creativity with us today. Stay safe and take care.

  • I loved your pulled pork and cranberry sauce….thank you. I’m new to you tube. Thought you left and posted a note. You are easy to listen to.

  • WOW!!! Joe those enchiladas looks absolutely scrumptious now I’ve to go Mexican hunting at grocery now hope I can get all the ingredients especially the hatch chillies which maybe a bit of a challenge. We do have a gourmet store called Peppercorns where I should get it. Thanks for sharing.

  • You went to the Hatch Chile Festival, Right. That had to be fun. Enchiladas looked good, with that yummy sauce. Nicely Done. Thanks for sharing. ��.

  • Ummm first off, BEST SHIRT EVER! ⭐️����
    Ok the enchiladas looked BOMB honey! Like seriously delicious! That sauce sounds and looked SOOO good! Yum �� (I love Munster Cheese.. dammm Joe, I’m drooling �� again!) I LOVE YOUR TASTE TESTSSSS!!! (Yes I’m yelling)
    (You make that smirk �� smile and say WOW) Now I’m freaking wanting some ENCHILADAS JOEEEEEE!!! ������
    Thx Joe you DA MAN! ��