Pork Enchilada Recipe 
With Verde Sauce

Were you looking to try a different kind of enchilada recipe? Ever have a pork one? This recipe calls for cooking a pork roast that is very tender and flavorful.

As always the sauce it what makes it. Don't let anyone tell you otherwise. This verde salsa sauce is packed with flavor and yes comes in a jar. Trader Joe's verde salsa is one of the best I've tried. It will also get you out of the kitchen sooner.

Pork Enchilada Recipe


  • 4 -5 lb. pork shoulder with bone in
  • 3 or 4 garlic cloves each piece cut into 3rds
  • salt and pepper
  • 1 -2 cups of sauterne wine or other white wine
  • corn tortillas
  • sliced olives, optional

Preheat the oven to 450 degrees.

Make slits with a knife in roast and place garlic in each hole. Salt and pepper the roast and place it in a roasting pan. Add the wine.

Place the roast in the oven and cook for 45 minutes to an hour at 450 degrees. Then reduce the heat to 325 degrees and roast for an additional 1 1/2 - 2 hours.

Add more wine as it cooks away.

Let the roast cool for 10 minutes before cutting.

Cook-A-Head Tip

This roast will make quite a few enchiladas (about 20 -22) so here's a way to make two different meals out of it. Use half the roast for about 8 to 10 enchiladas and use the other half for a meal of pork roast and roasted potatoes. Cook the roast as above and add 3 cut up and peeled russet potatoes to the roasting pan after the first hour of cooking. Make the enchilada recipe as follows. Place in oven proof dishes and cover with foil if you are planning to have that the next day. Or vice versa with the pork roast and potatoes. Either way you have two great meals out of one cooking event. I love it when I can save time.

Verde Enchilada Sauce


  • 12 ounces of Trader Joe's Verde Salsa or your own favorite Verde salsa
  • 3/4 to 1 cup sour cream
  • mild cheddar or monterey jack cheese, shredded


Add the Verde salsa to a blender or food processor and mix until smooth. Pour into a sauce pan and add the sour cream. Stir until well blended.

Heat over low heat until hot.

Putting The Enchilada Recipe Together

Cut the roast into small pieces, say 1" x 1/2". Remove any visible fat.

Heat 3/4 cup canola oil in a small frying pan over medium high heat. When the oil is hot, dip one corn tortilla in the oil for a second or two until it becomes soft. Drain the oil and place the tortilla on a plate. Pat the tortilla with a paper towel to absorb excess oil if you wish.

The secret to great tasting enchiladas is dipping the tortillas in hot oil to soften them.

Add a tablespoon or more of the Verde enchilada sauce to the tortilla and spread the sauce around. Add a spoonful or more of pork across the center of the tortilla and roll it up with the seam side down. Place in an over proof dish. Continue making the rest of the enchiladas in the same way. Generously cover the enchiladas with the enchilada sauce.

Sprinkle shredded cheese over the top.

Heat in a 400 degree oven until sauce and cheese is melted and bubbly, about 5 - 10 minutes.


"It's Got To Be Hot To Be Good!"

Take the enchiladas out and top with olives if desired. This enchilada recipe goes well with refried beans and spanish rice. 

Here are more ideas to serve with this enchilada recipe. 

More Pork Recipes

Chile Verde
Pork Tamales
Pork Carnitas
Pork Chalupas

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New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California