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    Home » Recipes » Dinner Recipes

    Pork Enchiladas Al Pastor Inspired

    Published: Apr 14, 2019 · Modified: Jul 10, 2021 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Inspired by our favorite tacos, Pork Enchiladas Al Pastor feature sweet and sour pork, pineapple, red onion, and cheese, wrapped in a flour tortilla and then smothered in a green enchilada sauce and cheddar, and then baked in the oven to perfection. 

    Freshly baked Pork Enchiladas Al Pastor with pineapple, jalapeños, red onion, cilantro and cheese on top

    The flavors of Mexican cuisine have always been a favorite in our house. The Mexican version of a lasagna, enchiladas have the same charm as tacos, wrapped in a corn shell and stuffed with meat and cheese. Except, it's rolled into a burrito-like wrap, placed in a casserole dish, and topped with chili sauce, oh yes, and even more cheese.

    Originating in Mexico, enchiladas are corn tortillas rolled around a filling and covered with a chili pepper sauce. They can be filled with a variety of ingredients, including different types of meats, cheeses, beans, and vegetables.

    How to Make Enchiladas?

    Pork Enchiladas Ingredients

    Flour tortillas (any size works but instructions are for 10" size), red and white onions, jalapeño peppers, pineapple (canned or fresh), white vinegar, garlic, canned green chilis, lime, pork tenderloin, cumin, chili powder, oregano, olive oil, salt and pepper.

    Ingredients for Pork Enchiladas laid out on a table

    Make the Green Enchilada Sauce

    Inspired by Gimme Some Oven's Green Enchilada Sauce we opted for a spicier version by adding additional jalapeño and then brightening it up with some lime. To make the sauce start by sautéing a ½ cup of diced onion with 2 diced jalapeño peppers. Cook for about 3-4 minutes until the onions become translucent then add 4 cloves of garlic, chopped. Cook for an additional minute, then transfer to the base of a blender.

    Sauteed onions, garlic and jalapeños in a saucepan

    Pour in 1 cup of chicken stock, 2 cups of canned green chilis, 2 teaspoons of cumin, 1 teaspoon salt, ½ teaspoon of black pepper and the juice of 1 lime. Blend this on high until it becomes a smooth, bright green enchilada sauce. Set this aside until ready to use. The green enchilada sauce can be made ahead of time and kept in the fridge for 4-5 days.

    Sautéed onions and jalapeños in a blender

    Browning the Meat for Pork Enchiladas

    We chose pork tenderloin for this recipe as it is the most tender cut. It can be cooked and stay tender without marinating. Start by cutting 1 ½ pounds of tenderloin into a small dice, about a quarter inch.

    In a small bowl mix 1 tablespoon of chili powder and 2 teaspoons of cumin with about ¼ cup of water to make a thin paste. Set a skillet on medium-high heat with 1 tablespoon of olive oil. Once the oil begins to smoke, carefully pour in the paste and cook for 1 minute, stirring often, until it thickens and becomes dark.

    Add in the pork chunks, a little bit at a time, then stir to coat the meat. Cook stirring every couple minutes until it has browned and caramelized on all sides. Season with 1 teaspoon of salt, ½ teaspoon of pepper, and 1 teaspoon of dried oregano. Pour in ⅓ cup pineapple juice and ¼ cup white vinegar and stir, scrapping up any bits from the bottom of the pan. Cook until the liquid has evaporated then remove from heat.

    Bowls of onion, pineapple, cheese, green sauce and pork and someone's hands rolling enchiladas

    How to Assemble Enchiladas

    Enchiladas are traditionally made with corn tortillas, however, we opted for flour tortillas for this recipe because they are more readily available and hold together better when assembling. If you don't care so much about how the enchiladas look, then go with corn tortillas for a more authentic flavor.

    With a tortilla on a flat surface, spoon on a couple of tablespoons of green enchilada sauce and spread evenly. Next, add a couple of spoonfuls of the pork and lay across a single line slightly off-center. Top with some sliced red onion, and a couple spoons of pineapple. Finally, sprinkle with grated cheddar cheese and roll the tortilla fairly tight. The enchilada should be a little more than 1 inch in diameter. Transfer to a 9 x 13, or similar-sized casserole dish.

    Filled tortillas in a casserole
    Rolled tortillas with green sauce on top
    Rolled tortillas with enchilada sauce and cheese on top in a casserole

    Baking the Enchiladas

    Once all the enchiladas are assembled. Pour the remaining green enchilada sauce on top and spread evenly. Sprinkle with remaining cheddar cheese then place in the preheated oven to bake for 30 minutes, until the cheese is melted, bubbly, and the edges begin to brown.

    Top with a sprinkling of cotija cheese (feta works too), some diced red onion, pineapple, and cilantro, if you like it.

    What to Serve with Enchiladas

    Although these enchiladas are amazing on their own, we also love to eat them with rice or refried beans, or a simple oil and vinegar-dressed salad. If you're looking for something to serve on top of the pork enchiladas, try some salsa and sour cream.

    Close up of Pork Enchiladas Al Pastor served on a plate with jalapeños and pineapple

    Recipe Card

    Pork Enchiladas Al Pastor Inspired

    5 from 2 votes
    Philip Lago and Mystique Mattai
    Inspired by our favourite tacos, these Al Pastor style Pork Enchiladas consists of a spicy and bright pork filling, with pineapple, red onion, and cheese, then smothered in a green enchilada sauce, more cheese and then baked in the oven to perfection.
    Servings: 8 servings
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins

    Ingredients
      

    Green Enchilada Sauce

    • 1 tablespoon extra virgin olive oil
    • 1 small onion diced
    • 2 jalapeno peppers seeds removed and diced
    • 4 cloves garlic chopped
    • 1 cup chicken stock
    • 2 cups canned green chilis
    • 1 lime juiced
    • 2 teaspoon cumin
    • 1 teaspoon salt
    • ½ teaspoon black pepper

    Enchiladas

    • 1 tablespoon chili powder
    • 2 teaspoon cumin
    • 1 tablespoon extra virgin olive oil
    • 1 ½ lbs pork tenderloin ¼ inch cubed
    • 1 teaspoon dried oregano
    • ⅓ cup pineapple juice* see notes
    • ¼ cup white vinegar
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 6-8 flour tortillas
    • 1 cup pineapple diced
    • ½ red onion sliced
    • 300 g mild cheddar cheese grated

    Garnish

    • ½ cup crumbled cotija cheese
    • ½ cup diced pineapple
    • ⅓ cup diced red onion
    • ⅓ cup chopped cilantro

    Instructions
     

    • Preheat oven to 375° F.
    • Make the green enchilada sauce: Place a skillet on medium-high heat with 1 tablespoon of oil. Add the onion and jalapeño peppers and sauté for 3-4 minutes, until the onions are translucent. Add the garlic and cook for an additional 1 minute. Transfer to a blender and add chicken stock, green chilis, lime juice, cumin, salt and pepper.
    • Return the skillet to medium-high heat with 1 tablespoon of oil. In a small bowl, mix chili powder and cumin with ¼ cup of water to form a thin paste. Once the oil in the pan begins to smoke, carefully pour in the spice paste and cook, stirring continuously for 1 minute, until thickened and dark. Add the pork, a little bit at a time, and cook until browned and caramelized on all sides, about 6-8 minutes. Sprinkle on the oregano, then pour in the pineapple juice and vinegar to deglaze the pan. Cook until the liquid has evaporated, then season with salt and pepper. 
    • With a tortilla on a flat surface, spoon on a couple tablespoons of green enchilada sauce and spread evenly. Next, add a couple spoonfuls of the pork and lay across a single line slightly off-centre. Top with some sliced red onion, and a couple spoons of pineapple. Finally, sprinkle with grated cheddar cheese and roll the tortilla fairly tight. The enchilada should be a little more than 1 inch in diameter. Transfer to a 9 x 13, or similar sized casserole dish. 
    • Once all the enchiladas are assembled. Pour remaining green enchilada sauce on top and spread evenly. Sprinkle with remaining cheddar cheese then place in the preheated oven to bake for 30 minutes, until the cheese is melted, bubbly, and the edges begin to brown. 
    • Top with a sprinkling of cotija cheese, some diced red onion, pineapple, and cilantro, if you like it.  

    Recipe Notes

    • There is no need to buy pineapple juice. If using fresh pineapple, simply dice the pineapple and transfer it to a sieve placed over a bowl. This should leave you with more than enough juice for the recipe. If using canned pineapples, then use the juice from the can. - For a more authentic flavor, use corn tortillas if you can find them. They are harder to work with and will result in a less beautiful dish, but will provide a nice flavor to the dish.

    Nutrition

    Calories: 442kcal | Carbohydrates: 26g | Protein: 32g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1174mg | Potassium: 639mg | Fiber: 3g | Sugar: 8g | Vitamin A: 883IU | Vitamin C: 37mg | Calcium: 395mg | Iron: 4mg

    Additional Information

    Course: food and drink, Main
    Cuisine: Canadian, Mexican, north american
    Servings: 8 servings
    Calories: 442
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. Kim Wang says

      May 02, 2019 at 1:26 pm

      I tried these during you demo at the mall and they were amazing. So flavourful and the perfect amount of spice. Can't wait for the next demo and will be making these soon!5 stars

      Reply
      • Chef Sous Chef says

        May 02, 2019 at 1:27 pm

        Thanks for coming by Kim! It always makes us happy to know people love our food. Have a great weekend!

        Reply
    5 from 2 votes (1 rating without comment)

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