#NaturallyCheesy Mozzarella Pork Enchiladas (Recipe)

#NaturallyCheesy Pork Enchiladas that don't require a slow cooker!

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#NaturallyCheesy Pork Enchiladas that don't require a slow cooker!

 

You know what I love about my enchiladas? They classify as both comfort food and Mexican-style food. I’m writing this as we are having our first hard freeze of the year and the cheesy pork enchiladas we made with Kraft naturally fresh mozzarella cheese provide a well-balanced, easy-to-make, family-size meal. 

I gotta say, we love enchiladas. My enchiladas are becoming increasingly well-known and are often requested by my husband’s co-workers for company potlucks. I am adamant about using flour tortillas so they are more of an enchilada-style burrito, but we call them enchiladas. Another thing I do different is in “innards.”

For beef enchiladas, I add black olives. For pork enchiladas, I don’t season the meat at all except for the green chilis. I also don’t slow cook the meat. That’s right, you can make these amazing mozzarella and pork enchiladas without dragging out the slow cooker all day.

No slow cooker required for my mozzarella pork enchiladas.
No slow cooker required for my mozzarella pork enchiladas.

The so-called secret is to use ground pork. It looks pretty much like beef when raw (I think it’s a lighter pink) but it’s much lighter than beef when browned in a skillet.

The left is raw ground pork. The right is once it has been browned. You can see it's lighter than beef (both in color and the amount of grease created).
The left is raw ground pork. The right is once it has been browned. You can see it’s lighter than beef (both in color and the amount of grease created).

Once you brown and drain the pork, you just add some of the cheese, the green chiles sauce and a small can of green chiles and you have your enchilada mix.

Add about one-third of a 26 ounce can of green chile sauce to the meat.
Add about one-third of a 26 ounce can of green chile sauce to the meat.

 

It doesn't take a large can of chopped green chiles to add big flavor
It doesn’t take a large can of chopped green chiles to add big flavor.

 

Add in about a cup and a half of Kraft mozzarella shredded cheese to complete your mix.
Add in about a cup and a half of Kraft mozzarella shredded cheese to complete your mix.

 

The end product should be a little goopy but not "sloppy."
The end product should be a little goopy but not “sloppy.”

See? It’s easy. I’ll share more pictures later in this post for how to make mozzarella pork enchiladas but let’s start from the beginning.

Shopping list 

  • 2 pounds ground pork
  • A 4 ounce can of chopped or diced green chiles
  • 16 ounces of Kraft natural mozzarella cheese
  • 26 ounce can of your favorite green chile enchilada sauce
  • 8 taco-size flour tortillas

Instructions

While browning the meat you can pour 1/3 of the green chile sauce along the bottom of a 11x9 baking dish.
While browning the meat you can pour 1/3 of the green chile sauce along the bottom of a 11×9 baking dish.
  1. Preheat the oven to 350 degrees F
  2. Brown and grain the ground pork (see picture above for an idea of what to expect)
  3. While browning the meat, pour 1/3 of the sauce into a 11×9 baking dish (I use Pyrex and spray cooking spray at the bottom and sides)
  4. Add 1/3 can of the sauce to the meat
  5. Add the can of green chiles to the meat
  6. Add 1 1/2 cups of the Kraft shredded mozzarella cheese to the meat/sauce mix
  7. Mix all the ingredients well
  8. Scoop about a 1/2 cup of the mix into the center of a tortilla, length-wise (you will have some meat mix remaining when done)
  9. Fold in the opposing ends when facing the open tortilla horizontally (see below for a picture)
  10. Roll the rest of the tortilla vertically starting from the top and tucking the edge inside the tortilla as you go (again, there’s a picture)
  11. Place the rolled enchilada in the dish so that you can place the enchiladas next to each other going along the long end of the dish. Repeat this process with the remaining enchiladas. You will have a bit of space along the bottom that will fit the remaining two enchiladas.
  12. Sprinkle the remaining meat mixture over the enchiladas
  13. Sprinkle the remaining cheese (about 2 1/2 cups) evenly over the enchiladas and the sprinkled meat
  14. Drizzle the remaining sauce in a zig-zag pattern over the cheese
  15. Bake for about 30 minutes then decide how crisp you want your cheese. We like our mozzarella lightly browned so we put it in another 10 to 15 minutes. Your family may like the enchiladas with simply well-melted cheese. Keep in mind that mozzarella browns quicker than most cheeses but that doesn’t mean it’s burned.
A quick note about the Kraft natural shredded cheese. I expected it to be in the large Dairy section at Walmart but it was in the case NEXT to the dairy labeled Packaged Deli.
A quick note about the Kraft natural shredded cheese. I expected it to be in the large Dairy section at Walmart but it was in the case next to the dairy labeled Packaged Deli. Thought that info might be helpful.

A pictorial for making the enchiladas

I know some of the above instructions might be hard to understand because I’m not terribly good at describing them using words. Let’s take a look at these pictures:

First, how to wrap the enchiladas:

Place about a 1/2 cup of the meat/sauce mix in a tortilla.
Place about a 1/2 cup of the meat/sauce mix in a tortilla.

 

Fold in opposing sides of the enchilada on the horizontal.
Fold in opposing sides of the enchilada on the horizontal.

 

Roll the tortilla vertically from top to bottom, tucking in the edge into the tortilla.
Roll the tortilla vertically from top to bottom, tucking in the edge into the tortilla.

Now let’s look at arranging the enchiladas.

Place the enchiladas together first running length-wise along the long side then place the remaining two enchiladas the opposite direction along the bottom.
Place the enchiladas together first running length-wise along the long side then place the remaining two enchiladas the opposite direction along the bottom.

 

Sprinkle the remaining meat mix on top of the enchiladas. I try to make sure a little bit of meat is on each roll.
Sprinkle the remaining meat mix on top of the enchiladas. I try to make sure a little bit of meat is on each roll.

 

Cover the enchiladas with the rest of the cheese (about 2.5 cups).
Cover the enchiladas with the rest of the cheese (about 2.5 cups).

 

Drizzle the remaining 1/3 can of sauce over the enchiladas before baking.
Drizzle the remaining 1/3 can of sauce over the enchiladas before baking.

 

Voila! 

Mozzarella and Ground Pork Enchiladas.
Mozzarella and Ground Pork Enchiladas.

 

What are your favorite ways to make enchiladas? What flavor of Kraft Natural Cheese would you use? Share a link to your favorite recipe in the comments if you have one!

15 comments / Add your comment below

  1. I can’t believe I have yet to make enchiladas! This recipe looks like a great one to try for my first attempt! Thanks for sharing! {client}

  2. I have never made enchiladas, which is crazy because I live in a highly Latino populated community. Maybe I’m just too intimidated? I think I’m going to have to give your recipe a try!

  3. They are much easier than they sound. Of course mine are more burrito style compared to what you see in restaurants but still very easy!

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